Today I went out to lunch with my coworker and got some awesome kung pao tofu. I completely forgot that I planned to make vegetable lo mein for dinner tonight. Oops!!
The vegetable lo mein came from a cookbook, Vegetarian and More! by Linda Rosenweig. I like the cookbook because it is full of vegetarian recipes, but then it has little notes for how to add meat to the recipe. Not that I'm planning on ever eating meat again, but it's nice to be able to provide a versatile recipe to others who may or may not want to eat a vegetarian dish!
The lo mein recipe is good, but it's not comparable to take-out. For an Asian noodle dish, I think we prefer the Fettuccine and Tofu with Peanut Sauce that we've made several times. I know it's not similar to this recipe, but I think we sort of expected a peanutty flavor. But the recipe we made tonight is good, it's just probably not a repeater.
Sesame Vegetable Lo Mein
8 oz Chinese wheat noodles or spaghetti
1/2 cup vegetable broth
1 Tbsp soy sauce
2 tsp vegetarian oyster sauce or black bean sauce
1 1/2 tsp sesame oil
2 tsp finely chopped fresh ginger
2 cups coarsely chopped bok choy or spinach
1 1/2 cups broccoli florets
1 small carrot, shredded
3 scallions, chopped
1/2 cup drained, canned baby corn, cut into 1" pieces
1/4 cup chopped unsalted peanuts (optional)
Cook the pasta according to package directions. Drain.
Meanwhile, in a small bowl, combine the broth, soy sauce, and oyster or black bean sauce.
Warm the oil in a large nontick skillet or wok over high heat. Add the ginger. Stir fry for 1 minute. Add the bok choy or spinach, broccoli, carrot, and scallions. Stir fry for 3-4 minutes, or just until the vegetables are tender.
Stir in the broth mixture. Bring to a boil over high heat. Reduce the heat to low and stir in the noodles and baby corn. Cook for 1 minute to blend the flavors. Sprinkle with peanuts, if using.
Yield: 4 servings