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| Vegetable Lo Mein | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: 30 min Difficulty: easy Serving Size: 4 |
1 cup shitake mushrooms, dried, or Chinese black mushrooms 1 cup water, boiling 6 oz noodles, udon 2 egg whites 1 egg 2 teaspoon oil, cooking 2 teaspoon oil, toasted sesame 3 cloves garlic, minced 2 teaspoon ginger, fresh, finely chopped 1/2 teaspoon pepper, red, crushed, (optional) 1 pepper, red, bell, cut into thin bite-sized strips 2 cups peas, sugar snap, or snow pea pods (strings and tips removed), halved 1/4 cups teriyaki sauce |
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1. In a small bowl combine mushrooms and boiling water. Cover and let stand for 20 minutes. Drain mushrooms, squeezing out excess liquid; reserve 1/2 cup liquid. Chop mushrooms and set aside. Meanwhile, cook noodles in additional boiling water for 5 minutes; drain and return to saucepan. 2. For egg strips, combine egg whites and egg. In a 10-inch nonstick skillet heat 1 teaspoon of the cooking oil and 1 teaspoon of the sesame oil over medium heat until hot. Pour egg mixture into skillet. Lift and tilt the skillet to form a thin layer of egg on the bottom. Cook, without stirring, for 2 or 3 minutes or until just set. Slide egg mixture out onto a cutting board; cool slightly and cut into 2x1/2-inch-long strips. Set aside. 3. In the same skillet heat the remaining 1 teaspoon cooking oil and 1 teaspoon sesame oil over medium-high heat. Add mushrooms, garlic, ginger, and, if desired, crushed red pepper. Cook and stir for 1 minute. Add sweet pepper and peas; cook and stir 2 minutes more. Add reserved mushroom soaking liquid and teriyaki sauce. Bring to boiling; boil gently, uncovered, for 3 minutes. Add egg strips and vegetable mixture to noodles; toss well. Serve immediately. | |
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