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Vegetable Lo Mein

Foreign.Taste's picture
Ingredients
  Mushrooms 1 Pound, cut into quarters
  Olive oil 2 Tablespoon
  Chinese pea pods 8 Ounce, trimmed
  Celery stalks 4 , cut diagonally into 1/2-inch pieces
  Scallions 3⁄4 Bunch (75 gm), cut into 1 inch slices (Small Bunch)
  Red bell pepper 1 Large, thinly sliced
  Bean sprouts 1 Pound
  Soy sauce 1⁄4 Cup (4 tbs)
  Sherry 1 Tablespoon
  Cornstarch 1 Teaspoon
  Vegetable bouillon/Chicken bouillon 1 Ounce (1 Envelope)
  Water 1⁄2 Cup (8 tbs)
  Linguine 8 Ounce, cooked, drained (1 Package)
  Unsalted roasted peanuts 1⁄4 Cup (4 tbs)
Directions

Heat 2 tablespoons olive oil in 12-inch skillet.
Add mushrooms.
Cook over high heat until tender and light brown, stirring constantly.
Transfer to bowl.
Add 2 tablespoons olive oil to skillet.
Add pea pods, celery, scallions, red pepper and bean sprouts.
Cook over high heat for 5 minutes or until vegetables are tender-crisp, stirring constantly.
Stir in mixture of soy sauce, sherry, cornstarch, bouillon and water.
Bring to a boil.
Add linguine and mushrooms; mix gently.
Cook until heated through, stirring frequently.
Spoon mixture onto warm serving platter; sprinkle with peanuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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