• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Vegetables Lo Mein

  • Recipe Submitted by on

Category: Chinese, Vegetables

 Ingredients List

  • 1/4 lb Soft, fresh wheat flour
  • -noodles
  • 6 Dried Jyo mushrooms (OR
  • 10 Nami mushrooms)
  • 3 lg Stalks celery
  • 1/2 c Sliced bamboo shoots
  • 2 tb Cooking oil
  • 1/4 ts Salt
  • 1 c Chicken broth
  • 1/2 ts Sugar
  • Cornstarch Paste

 Directions

Lo Mein refers to the process for cooking noodles; mein means noodle in
Chinese.

Noodles: Add soft noodles to boiling salted water; stir with chop- sticks
& cook until noodles lose their floury taste but are still firm.
Immediately drain in colander & rinse in cold water to arrest cooking
process. If you hold noodles for more than 10 minutes toss them with a
little oil to prevent sticking.

Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami
mushrooms); slice in thin strips. Slice celery with the grain in thin
strips about 3" long. Cut bamboo shoots in strips to match celery.

Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of
pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about
30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up
side of wok; add broth & sugar, bring to boil.

Add noodles, a handful at a time, stirring them into broth for about 20
seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with
cornstarch paste. Add paste a little at a time, stir- ring constantly.
Serve immediately.

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