Vegetables Lo Mein Recipe

Vegetables Lo Mein Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/4 lbs: Soft, fresh wheat flour
Noodles,
6: Dried Jyo mushrooms, (OR
10: Nami mushrooms),
3 Large: stalks celery,
1/2 cup: Sliced bamboo shoots,
2 tbsp: Cooking oil,
1/4 tsp: Salt,
1 cup: Chicken broth,
1/2 tsp: Sugar,
Cornstarch paste,

Directions:

Noodles: Add soft noodles to boiling salted water; stir with
chopsticks & cook until noodles lose their floury taste but are still
firm. Immediately drain in colander & rinse in cold water to arrest
cooking process. If you hold noodles for more than 10 minutes toss
them with a little oil to prevent sticking.

Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for
Nami mushrooms); slice in thin strips. Slice celery with the grain in
thin strips about 3" long. Cut bamboo shoots in strips to match
celery.

Stir-Frying: Heat wok to medium-high. When hot, dribble oil around
side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
stir for about 30 seconds. Add celery, stir vigorously for 30
seconds. Push vegetables up side of wok; add broth & sugar, bring to
boil.

Add noodles, a handful at a time, stirring them into broth for about
20 seconds. Combine vegetables & noodles, cover wok, steam for 30
seconds. Push all ingredients to side. If necessary, thicken juices
slightly with cornstarch paste. Add paste a little at a time,
stirring constantly. Serve immediately.


Source from luhu.jp