Vegetable Lo Mein
|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)|
|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)|
Heat 2 tablespoons olive oil in 12-inch skillet.
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.