broccoli slaw lo mein
My husband loves chicken lo mein from our favorite Chinese restaurant but he had to become a vegetarian for health reasons and that was no longer an option. Since then I've been trying to find a way to mimic that for him only veggie style. He loves this version and has said many times he would much rather have this than even his old favorite! Even if you're not a vegetarian, you could easily add some cooked chicken if you so desired. Honestly, I don't think you'll miss the meat this is so full of flavor! (You can find shredded broccoli slaw in the bagged lettuce area of your grocery store. Try to get the kind that does not have the red cabbage in it. I like cabbage but the red cabbage really adds a bitter flavor. I've seen varying size bags so I just add whatever is in the bag.)
Ingredients For broccoli slaw lo mein
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9-12 ozshredded broccoli slaw (available in bagged lettuce section at grocery store)
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8 ozfrozen broccoli florets
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1 cfrozen sliced carrots
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4 ozfresh sliced mushrooms
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1 smonion, sliced
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1 tspminced garlic
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1/2 tspginger (fresh is better if you can get it otherwise powder is fine)
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2 Tbspolive oil (separate)
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1/4 csoy sauce (low sodium works well)
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4 ozlong pasta (such as spaghetti, fettucine, angel hair)
How To Make broccoli slaw lo mein
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1Prepare pasta as per package directions, drain and set aside.
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2Heat 1 T. olive oil in a large skillet or wok over medium-high heat. Saute mushrooms and onions until onions are somewhat clear but still crisp. Stir in garlic.
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3Add frozen broccoli florets and carrots; stir in ginger until well combined. Cook for 2-3 minutes.
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4Make hole in center of pile of veggies in pan, add in last T. of olive oil. Stir in broccoli slaw; saute until broccoli turns bright green. Add soy sauce and let simmer until broccoli is tender-crisp and heated through.
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5Remove from heat and add pasta; toss and serve. If desired, serve with cooked rice.
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