1/4 lb soft, fresh wheat flour
1 noodles
6 dried jyo mushrooms (or
10 nami mushrooms)
3 large stalks celery
1/2 cup sliced bamboo shoots
2 tbsp cooking oil
1/4 tsp salt
1 cup chicken broth
1/2 tsp sugar
1 cornstarch paste
A Recipe for
Vegetables Lo Mein
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This Recipe for Vegetables Lo Mein is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Vegetables Lo Mein from the recipe cookbook of Recipes-to-go (Asian)
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Noodles: Add soft noodles to boiling salted water; stir with
chopsticks & 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,
stirring constantly. Serve immediately.
Serves: 4
Vegetables Lo Mein Recipe brought to you by Recipes To-Go