I have had a few requests for this very simple Lo Mein recipe. It has officially become our meatless meal for the week. Actually my husband loved it so much he has requested it several times this week. I hope you try it and love it as much as we do.
I note below the ingredients I utilized. However, if you cannot source *organic*, use what you have available. This recipe is enough to feed 4-5 people OR... (as in our case) two very hungry adults. I am almost embarrassed to disclose that, but I promise you, it's THAT good. :-)
Ingredients:
Organic Spaghetti (1/2 box)
Fresh broccoli cut into small florettes (approx. 3 cups)
Fresh Mushrooms (8 Oz container)
Coarsely chopped cabbage (approx 3 cups)
Large white onion
Three scallions
2 large carrots (julienne style or shredded)
3 tablespoons of organic soy sauce
3 tablespoons of gluten-free Szechuan sauce
7 tablespoons of filtered water
1 tablespoon of organic potato starch (or tapioca starch)
1 tablespoon sea salt (if you are sensitive to salt you may want to reduce this to 1/2 tsp)
Step 1 - After your veggies are all prepped, in a medium sauce pan place filtered water in stove on high heat. Add one teaspoon of olive oil and sea salt to taste to your boiling water. You want the pasta cooking while you cook your vegetables.
Step 2 - In a wok or stainless steel pan add 3 tablespoons of real butter (or olive oil). Melt this on medium heat.
Step 3 - Add onions first, then proceed with the cabbage, mushrooms and sea salt. Allow this to cook down a bit for about 5-10 minutes.
Step 4 - Now that the above has cooked down a bit you can add your broccoli, carrots and scallions. Cook for another 3 minutes and turn flame off. Turning flame off will allow you to enjoy slightly crunchy veggies. If you leave flame on you will end up with overcooked and mushy veggies.
Step 5 - Combine 3 tablespoons of soy sauce, 3 tablespoons of szechuan sauce, 7 tablespoons of filtered water and 1 tablespoon of potato starch. Make sure your starch is completely dissolved in the liquid. Add to your veggies and stir. The starch will add a wonderful thickness to the dish.
Step 6 - Your pasta should be cooked to perfection by now. I prefer mine aldente so that it is not mushy when added to the veggies. Once you are happy with the firmness, you can remove from the stove and drain.
Step 7 - Add drained pasta to veggies and stir. I turn the fire on high for about 3 minutes right before I am ready to serve the meal so as to allow the flavors to blend a bit more.
**You can alternate this recipe by adding shrimp (as shown here) or cooked chicken if you so desire. **
**If you do not have the Szechuan sauce readily available you can use 1/4 tsp of cayenne pepper. I prefer the Szechuan sauce because of its flavor but the cayenne alone provides the heat needed. However, if you cut out the Szechuan sauce, I would recommend doubling the amount of water and starch.**
If you try this recipe be sure to leave a comment letting me know how you liked it or how you tweaked it to suit your family. Let me know if you have any questions.
Enjoy and do share!!!
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