You may have guessed we love Asian food in our house. It’s a very good thing I took Chinese cooking lessons many years ago down at UAB (University of Alabama at Birmingham). Those lesson were taught by a classically trained chef and cook. They have served me well over the years.
It just so happens one of Tall & Handsome’s favorite dishes is Lo Mein. As I’ve also mentioned we’ve been eating a lot of veggie only dishes and loving it. Chinese food excels in this area. Lo Mein in particular. I had been on the look out for a good Veggie Lo Mein recipe, but just hadn’t found one that was hitting the spot. I did find one recipe that was close, but still just not quite there, but served as inspiration. After some experimenting, viola! Houston, the Eagle has landed!
Just a word about finding those ingredients for Chinese and Asian recipes. I found my Lo Mein noodles at a local Asian food Market. You can usually find other needed ingredients there also. If you’re not lucky enough to have an Asian food market in your area, you might find some of the ingredients at a supermarket, or you can order them online.
In this recipe most of the ingredients can be found locally. If you can’t find Lo Mein noodles you can substitute spaghetti noodles.
Now, for the T&H rating. My T & H loves Chinese and Asian food so much he has gone to the trouble of learning how to use chopsticks. Today’s recipe earned not only two thumbs up, but a double serving from him and several, “ummm, ummm, ummms” while he was eating. If food was a currency, I think I hit the jackpot with him on this one.
TIP: Have all your chopping done before you start cooking. I even make the sauce ahead of time. Then the cooking goes fast.
Unforgettable Vegetable Lo Mein
12 – 16 ounces Lo Mein noodles
1 – 1/2 tablespoons coconut, peanut or canola oil
1 each red, yellow and orange bell peppers, seeded, deveined and cut into julienne strips
2 small onions cut into 1/8 wedges
4 green onions, cut into 1/4 in. sections
4 stalks heart of celery, cut diagonally about every 1/2 inch
1 cup carrot matchsticks
12 – 16 snow peas, ends removed
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1/4 cup honey
2 tablespoons catsup
1 cup low sodium chicken stock (or low sodium vegetable stock)
2 tablespoons cornstarch
1 tablespoon sesame oil
2 tablespoons Kraft Lite Asian Toasted Sesame Dressing
1/3 cup low sodium soy sauce
1/4 cup rice wine vinegar
About 10 Thai Basil leaves, chiffonade, optional* (You can use regular basil if you can’t find Thai Basil)
Season with salt and pepper
- Prepare and chop all your vegetables before hand and set aside. Do the same with the sauce.
- Cook Lo Mein noodles according to directions.
- Heat the oil in a wok on high until is begins to shimmer.
- Add ginger and minced garlic and stir fry for 30 seconds.
- Next, add all the other vegetables and stir fry for 4 minutes. Vegetables will be “crunchy” done.
- Add the noodles and stir the veggies through the noodles.
- Now add the sauce and stir and continue to cook until sauce is thickened and hot.
- If using basil stir through right before serving.
© 2016 Beverly Hicks Burch All Right Reserved.