Vegetable Lo Mein
|Oriental egg noodles/Thin egg noodles||4 Ounce|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Green onions||3 , chopped fine, with tops sliced and reserved|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger/1/4 teaspoon ground ginger||1 Teaspoon|
|Celery stalks||2 Medium, sliced thin|
|Carrots||2 Medium, peeled and sliced thin|
|Mushrooms||1⁄4 Pound, sliced thin|
|Low sodium chicken broth/Water||1 Cup (16 tbs)|
|Broccoli florets||2 Cup (32 tbs)|
|Low sodium soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Oriental sesame oil/Peanut oil||1 Teaspoon|
|Firm tofu||1⁄2 Pound, cut into 3/4 inch cubes|
Cook the noodles according to package directions, omitting the salt; drain and set aside.
Meanwhile, in a heavy 12 inch skillet, heat the peanut oil over moderately high heat for 1 minute.
Add the green onions, garlic, and ginger, and cook, stirring, for 30 seconds.
Add the celery, carrots, and mushrooms, and stir fry 2 minutes longer.
Stir in 1/2 cup of the chicken broth, cover, and simmer for 3 minutes.
Add the broccoli, cover, and simmer for 2 minutes.
In a small bowl, combine the remaining chicken broth with the cornstarch, soy sauce, sherry, sesame oil, and sugar.
Add to the skillet and cook, stirring constantly, over moderate heat until thick about 4 minutes.
Add the noodles and tofu, cover, and simmer for 2 minutes or until the tofu is heated through.
Transfer the vegetables to a platter, toss gently, and sprinkle with the sliced green onion tops.