Sunday, January 25, 2015

Recipe: Vegetable Lo Mein

I love, love, LOVE Chinese food. When I became a vegan, I thought that I would still be able to enjoy some of my favorite meatless Chinese take-out dishes. I was wrong. So many places add some sort of fish sauce or eggs or something that I no longer want to consume. So I began recreating my favorites at home. I like to keep things simple, and this recipe is about as simple as it gets.


 
Vegetable Lo Mein

1 pkg. lo mein noodles
1 red bell pepper, sliced
1 large onion, sliced
1/2 cup carrots, julienned
2 stalks celery, diagonally sliced
1 cup broccoli florets
1/2 cup button mushrooms, sliced (stems removed and discarded)
4 stalks green onion, cut into 1-inch lengths
1/4 cup hoisin
1/4 cup sou sauce
2 Tbsp. vegetable oil

Cook lo mein noodles in boiling salted water for about 5 minutes (per directions on package). Drain.

In a large wok, sauté all of your vegetables in the vegetable oil until they've reached desired tenderness. Halfway through cooking the vegetables, add hoisin and soy sauce.

When the vegetables are cooked, add lo mein noodles into the wok. Stir until the noodles are nicely coated with sauce, and well combined with the vegetables.

Optional: A can of baby corn is a great addition to this recipe.

Note: Don't cook the noodles until you're about ready to combine them with the vegetables. Otherwise, they'll begin to stick together.

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