Vegetable Lo Mein

Vegetable Lo Mein – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.

Vegeterian Tips: When people think of Japanese food, they think of sushi, however sushi doesn t always have to be raw fish. Cucumber rolls are available on many menus, and if there is a sushi bar available, you can ask to try different types of vegetarian rolls, such as cucumber, cream cheese, and avocado, or perhaps vegetarian tempura rolls.

Ingredients (use vegan versions):

  • Teriyaki Sauce (optional)
  • Soy sauce
  • vegan wine vinegar
  • 3 teaspoon ginger
  • Black pepper
  • Olive or peanut oil
  • Lo mein noodles (almost any noodles of the white Chinese variety)
  • 1 cup chopped carrots
  • 1/3 cup chopped celery
  • 2/3 cup chopped cabbage
  • 2/3 cup sliced or whole snow peas
  • 1/2 cup sliced onio

Directions:

Sauce:
The above ingredients include those needed to prepare the ginger
salad dressing found in the dips and dressings section. A nice
variation on this recipe is to use 2/3 parts soy sauce and 1/3
parts teryaki sauce. I also use a little more ginger, a little
less vinegar, and a bit more celery. Olive oil makes a nice substitute
for peanut oil also. Lo Mein: Some noodles are better for lo mein than others. Unfortunately, I
get mine at a Chinese grocery and the packages have no English
writing on them, so I can”t recommend a particular brand. If you
have a Chinese or oriental grocer, ask them when you go in.
Boil the noodles approximately 5-6 minutes. These noodles generally
need less time to boil than spaghetti noodles, so sample them
frequently to ensure they are done.
While the noodles are boiling, heat up the wok (I suppose a large non-
stick frying pan would work as well), and place about 1-2 tsp oil
in it.
Saute the vegetables on a medium heat for about 5-6 minutes (here again,
sample them often so they match your taste. I like mine slightly
cooked, but still a bit crunchy). Add 2-3 pinches of black pepper and
1-2 tsp of the ginger salad dressing (don”t add to much as the cooking
intensifies the flavor).
During this time, the noodles should be drained and well rinsed under
cold water. If you don”t have a helper, you may prepare the noodles
well ahead of time.
When the vegetables are in their desired state, slide them to the side
and add another 1-2 tsp of oil to the wok. Dump the noodles in and
toss frequently to mix with the oil. As the noodles are simmering, add
another 2-3 tsp of soy sauce. I avoid using the dressing again here
to keep the noodles from getting too oily.
Toss the noodles often and scrape the bottom of the wok to prevent
sticking. Mix the vegetables back in with the noodles and heat for 2-3
minutes on medium heat.
A salad works well with this since veggies are difficult to buy i
cup quantities. The ginger dressing may be used here also.

Serves: 2-3

Preparation time: 30 mi

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