Vegetable lo mein for two

2 Servings

Ingredients

Quantity Ingredient
¼ pounds Chinese noodles --
Dried or fresh
¼ cup Chicken stock -- low salt
2 tablespoons Sherry
1 tablespoon Oyster sauce
1 tablespoon Cornstarch
½ teaspoon Cayenne pepper
1 teaspoon Ground 5 spice powder optional
4 teaspoons Sesame oil
1 small Onion -- sliced
2 Carrots -- sliced
2 Celery stalks -- sliced
3 Garlic cloves -- crushed
1 tablespoon Fresh ginger root -- chopped
¼ pounds Snow peas
¼ pounds Bean sprouts
¼ pounds Mushrooms
Soy sauce, low sodium

Directions

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

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