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Stir Fried Lo Mein With Shredded Vegetables

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Ingredients
  Garlic 1 Teaspoon, minced
  Ginger 1⁄2 Teaspoon
  Cabbage 2 Cup (32 tbs), shredded
  Scallions 1 Cup (16 tbs), cut in long
  Zucchini 2 Cup (32 tbs), cut into 1/4 inch diagonal slices, then slivered into matchsticks
  Snow peas 1 Cup (16 tbs), shredded
  Asparagus/Broccolli 2 Cup (32 tbs), cut into 1-inch diagonals
  Safflower oil 3 Tablespoon
  Cooked noodles 4 Cup (64 tbs) (Buckwheat Soba, Jinenjo Noodles, De Cecco Whole-Wheat Spaghetti, Or Any Other Whole-Wheat Or Vegetable Noodle)
Directions

GETTING READY 1) Mince the garlic. 2) Shred the cabbage and snow peas. 3) Cut the scallions into long slivers. 4) Cut zucchini diagonally and sliver it into matchsticks. 5) Presteam the broccoli florets, if using. 6) Cook the noddles and let them cool. MAKING 7) Heat the pan or wok for several minutes before cooking the vegetables. 8) In the hot wok add oil. 9) Add minced garlic and ginger to the hot oil and saute for few minutes. 10) To the wok, add the vegetables and stir-fry them. 11) Add few tablespoons of water, if required to avoid the vegetables to stick to the pan. 12) Keep sauteeing the vegetables until tender and bright green. FINALIZING 13) In a large platter, take out the stir-fried vegetables. SERVING 14) Serve the vegetables either on top of the rice or tossed with cooked noodles and sauce.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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