Monday, May 16, 2011
Light Lo Mein
The best way to use up random veggies in our house is to either make some soup, or in my case, make some stir fry. Since we live in Florida, cold weather and soup season is pretty short around here, so a different way to use up random ingredients is always welcomed!
After seeing a link to this recipe from a friend's Facebook post (Thanks, Erin!) I played around with the recipe, and got a Light Lo Mein that my family liked and used up some border-line wilted veggies.
This didn't create a thick sauce, but the noodles absorbed the sauce and keep all the flavor there. Along with the veggies listed below, I also added some celery and snow peas.
Light Lo Mein
recipe adapted from Family Fun
Makes 4 to 6 servings
8 oz thin spaghetti
2 tablespoon vegetable oil
3 cups broccoli
1 1/2 cups onion
1 red bell pepper
1/2 cup carrots, julienned
2 chicken breasts, thinly sliced
1 tablespoon fresh ginger (I used 1/2 teaspoon ground ginger)
4 garlic cloves, minced
4 tablespoons water
2 tablespoons Worcestershire sauce
6 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoon brown sugar
Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the veggies and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the chicken and cook it, stirring often, for 5 minutes or until it is no longer pink.
In a small bowl, mix the water, Worcestershire sauce, soy sauce, vinegar and brown sugar Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve hot.
Simple Cooking | Easy Cooking