Vegetable Lo Mein
Prep time:
20 minutesCooking time:
5 minutesBean sprouts are very perishable. They will be fresher, as well as less expensive, if you buy them from an Asian market that stocks bean sprouts in bulk and receives a fresh supply daily.
Ingredients
Serves 4
- 8 ounces linguine
- 4 stalks celery
- 1 large red bell pepper
- 3 tablespoons vegetable oil
- 8 ounces frozen snow peas, thawed
- 1 pound bean sprouts
- 1 (6-ounce) can mushrooms, drained
- 1 tablespoon dry white wine or cooking sherry
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon chicken bouillon granules
- 1/2 cup water
- 1/4 cup roasted unsalted peanuts
Directions
1
Cook pasta according to package directions; drain. Return to pot. Cut celery into 1/2-inch pieces. Cut bell pepper into thin slices.
2
Heat oil in a large skillet over high heat. Add snow peas, celery, bell pepper and sprouts. Cook, stirring, until vegetables are just tender. Stir in mushrooms.
3
Combine wine, soy sauce, cornstarch, bouillon and water in a small bowl; stir until granules dissolve.
4
Add soy sauce mixture to skillet. Cook, stirring constantly, until mixture thickens, about 1 minute. Add vegetables to pasta; stir. Place on a serving platter. Top with peanuts.
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Cookin' xpress!
Cookin' xpress!
When you buy pasta, fresh or dried, be sure it is made with semolina (also called durum wheat). It absorbs less water and also has better flavor.
Great Pairings
Hot and Sour Soup
Asian sesame oil, made from toasted sesame seeds, can give homemade Chinese food that distinctive restaurant-quality flavor. Buy the smallest, least costliest bottle since very little oil is needed.
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