Vegetable Lo Mein

Kathleen Riemer



pinch tips: How to Carve a Whole Chicken



2½ teaspoons brown sugar (optional)
½ cup soy sauce
1¼ cups chicken broth
1 tablespoon sesame oil
2-3 tablespoons hoisin sauce
½ teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta or brown rice noodles
1-2 tablespoons vegetable oil
1-2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
½ pound fresh shiitake mushrooms, stemmed and sliced (or any kind of mushroom)
1 cup chopped carrots
1 cup chinese baby corn
1 cup chopped sugar snap peas
1-2 cups chopped broccoli
6 green onions, sliced diagonally into ½ inch pieces or chopped tiny for garnish

Directions Step-By-Step

In a medium bowl, combine the chicken broth, sesame oil and ground black pepper with the brown sugar (if adding), soy sauce and hoisin sauce.
In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine noodles according to package directions, drain and set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke.
Add the ginger, garlic, mushrooms, all of the vegetables & green onions, and stir-fry for about 4-5 minutes. You can also cover it and let the veggies steam.
Add the sauce mixture. Simmer until the sauce begins to thicken, about 3-4 minutes.
Add the reserved noodles and toss gently, coating everything well with the sauce.