Vegetable Lo Mein for Two

Servings:

2 Servings

Listed in Categories:

1/4 lb Chinese noodles --
Dried or fresh
1/4 c Chicken stock -- low salt
2 tb Sherry
1 tb Oyster sauce
1 tb Cornstarch
1/2 ts Cayenne pepper
1 ts Ground 5 spice powder
-- optional
4 ts Sesame oil
1 sm Onion -- sliced
2 Carrots -- sliced
2 Celery stalks -- sliced
3 Garlic cloves -- crushed
1 tb Fresh ginger root -- chopped
1/4 lb Snow peas
1/4 lb Bean sprouts
1/4 lb Mushrooms
Soy sauce, low sodium

Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes;
drain. While water boils, prepare sauce and vegetables. Mix chicken
stock, sherry, oyster sauce, cornstarch, cayenne and 5-spice powder if
using. (5-spice powder available in oriental markets and in some grocery
stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stir-fry
1 minute. Add carrots and celery; cook 2 minutes. Add garlic, ginger, snow
peas, bean sprouts and mushrooms. Toss another minute then add drained
noodles. Stir-fry 2-3 minutes, stirring constantly, to mix noodles and
vegetables. Add sauce and toss for 2 minutes. Add remaining 3 teaspoons
sesame oil and toss to blend. Serve immediately with soy sauce. Jo Merrill,
recipe from personal files. 11/14/93 (?) MM by CUZ

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip