Vegetable Lo Mein Recipe
Over the years I perfected the art of making this Vegetable Lo Mein which was taught to me by my elders. It is the answer when you look for a tasty Main Dish. The first taste of this delightful Vegetable Lo Mein from the Chinese cuisine is enough to addict you to it for life! The primary ingredient in Vegetable Lo Mein is always Vegetable. You don't need to think more. Just prepare this Vegetable Lo Mein now!
Ingredients
4 ounces Oriental egg noodles or thin egg noodles
1 tablespoon peanut or vegetable oil
3 green onions, chopped fine, with tops sliced and reserved
2 cloves garlic, minced
1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
2 medium size stalks celery, sliced thin
2 medium size carrots, peeled and sliced thin
1/4 pound mushrooms, sliced thin
1 cup low sodium chicken broth or water
2 cups broccoli florets
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 tablespoon dry sherry
1 teaspoon Oriental sesame or peanut oil
1/2 teaspoon sugar
1/2 pound firm tofu, cut into 3/4 inch cubes
Directions
Cook the noodles according to package directions, omitting the salt; drain and set aside.
Meanwhile, in a heavy 12 inch skillet, heat the peanut oil over moderately high heat for 1 minute.
Add the green onions, garlic, and ginger, and cook, stirring, for 30 seconds.
Add the celery, carrots, and mushrooms, and stir fry 2 minutes longer.
Stir in 1/2 cup of the chicken broth, cover, and simmer for 3 minutes.
Add the broccoli, cover, and simmer for 2 minutes.
In a small bowl, combine the remaining chicken broth with the cornstarch, soy sauce, sherry, sesame oil, and sugar.
Add to the skillet and cook, stirring constantly, over moderate heat until thick about 4 minutes.
Add the noodles and tofu, cover, and simmer for 2 minutes or until the tofu is heated through.
Transfer the vegetables to a platter, toss gently, and sprinkle with the sliced green onion tops.
Meanwhile, in a heavy 12 inch skillet, heat the peanut oil over moderately high heat for 1 minute.
Add the green onions, garlic, and ginger, and cook, stirring, for 30 seconds.
Add the celery, carrots, and mushrooms, and stir fry 2 minutes longer.
Stir in 1/2 cup of the chicken broth, cover, and simmer for 3 minutes.
Add the broccoli, cover, and simmer for 2 minutes.
In a small bowl, combine the remaining chicken broth with the cornstarch, soy sauce, sherry, sesame oil, and sugar.
Add to the skillet and cook, stirring constantly, over moderate heat until thick about 4 minutes.
Add the noodles and tofu, cover, and simmer for 2 minutes or until the tofu is heated through.
Transfer the vegetables to a platter, toss gently, and sprinkle with the sliced green onion tops.
