Vegetable Lo Mein Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 1 pound mushrooms, cut into quarters | ||
| Olive oil | 2 Tablespoon | |
| 8 ounces Chinese pea pods, trimmed | ||
| 4 stalks celery, cut diagonally into 1/2-inch pieces | ||
| 1 small bunch scallions, cut into 1-inch slices | ||
| Red bell pepper | 1 Large, thinly sliced | |
| Bean sprouts | 1 pound | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Sherry | 1 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| 1 envelope vegetable or chicken bouillon | ||
| Water | 1/2 Cup (16 tbs) | |
| 1 8-ounce package linguine, cooked, drained | ||
| Unsalted roasted peanuts | 1/4 Cup (16 tbs) | |
Directions
Heat 2 tablespoons olive oil in 12-inch skillet.
Add mushrooms.
Cook over high heat until tender and light brown, stirring constantly.
Transfer to bowl.
Add 2 tablespoons olive oil to skillet.
Add pea pods, celery, scallions, red pepper and bean sprouts.
Cook over high heat for 5 minutes or until vegetables are tender-crisp, stirring constantly.
Stir in mixture of soy sauce, sherry, cornstarch, bouillon and water.
Bring to a boil.
Add linguine and mushrooms; mix gently.
Cook until heated through, stirring frequently.
Spoon mixture onto warm serving platter; sprinkle with peanuts.
Add mushrooms.
Cook over high heat until tender and light brown, stirring constantly.
Transfer to bowl.
Add 2 tablespoons olive oil to skillet.
Add pea pods, celery, scallions, red pepper and bean sprouts.
Cook over high heat for 5 minutes or until vegetables are tender-crisp, stirring constantly.
Stir in mixture of soy sauce, sherry, cornstarch, bouillon and water.
Bring to a boil.
Add linguine and mushrooms; mix gently.
Cook until heated through, stirring frequently.
Spoon mixture onto warm serving platter; sprinkle with peanuts.
Chef
