Chinese style food is something we love
in this house. The more often the better, especially when it is accompanied by
a crispy, crunchy egg roll. It's also a dish that's great for customizing with
meats or vegetables. I will sometimes make lo mein if I have extra veggies that
need to be used up that are sitting in the refrigerator. This recipe is more of
a throw together easy recipe that's great for a weeknight meal.
I love to add vegetables like onion,
celery, mushrooms, or water chestnuts. This batch used a frozen Asian vegetable
mix but that could easily be replaced with fresh veggies that are sauteed in a
skillet in a bit of oil until they are tender. I used angel hair pasta when I
made this recipe and I really liked the results. My favorite vegetable broth
base to use is Better Than Bouillon vegetable base, it lasts a lot longer
than buying the cans or boxes of broth or stock and I think it adds a richer
flavor. I should also note that I had it the next day cold from the
refrigerator and I may have liked it even more than when it was hot and fresh.
Just sayin'...it makes a great lunch dish you don't have to reheat if you want
too.
Vegetable Lo Mein
Serves 2-3
Ingredients:
- 6 ounces spaghetti (angel hair or regular)
- 1-2 tablespoons oil
- ½ - 1 tablespoon minced garlic
- ¼ onion, sliced thin or chopped
- 2 stalks celery, cut into ¼” pieces
- ½ (12-oz) bag of Asian vegetables
- 2-3 tablespoons soy sauce
- ¼ - ½ cup vegetable broth
Directions:
1. Cook spaghetti according to package directions, pour into colander, rinse with water, drain, set aside.
2. In a skillet or wok pan over medium-high heat add 1-2 tablespoons oil. Add garlic and cook for about 1 minute or until garlic is fragrant and starts to turn golden, stirring frequently.
3. Add in onion, celery, and frozen vegetables, cook for 4-7 minutes, stirring frequently, until tender.
4. Add in soy sauce to taste and ¼ cup vegetable broth. Cook for 1-2 minutes, stirring occasionally until the sauce cooks down a thickens slightly.
5. Add spaghetti into the skillet with the vegetables and stir until pasta is coated with sauce and warmed through.
Serves 2-3
Ingredients:
- 6 ounces spaghetti (angel hair or regular)
- 1-2 tablespoons oil
- ½ - 1 tablespoon minced garlic
- ¼ onion, sliced thin or chopped
- 2 stalks celery, cut into ¼” pieces
- ½ (12-oz) bag of Asian vegetables
- 2-3 tablespoons soy sauce
- ¼ - ½ cup vegetable broth
Directions:
1. Cook spaghetti according to package directions, pour into colander, rinse with water, drain, set aside.
2. In a skillet or wok pan over medium-high heat add 1-2 tablespoons oil. Add garlic and cook for about 1 minute or until garlic is fragrant and starts to turn golden, stirring frequently.
3. Add in onion, celery, and frozen vegetables, cook for 4-7 minutes, stirring frequently, until tender.
4. Add in soy sauce to taste and ¼ cup vegetable broth. Cook for 1-2 minutes, stirring occasionally until the sauce cooks down a thickens slightly.
5. Add spaghetti into the skillet with the vegetables and stir until pasta is coated with sauce and warmed through.
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