I have to share this yum-o recipe for a vegetarian version of chicken lo mein.
"Chicken" Lo Mein from www.vegetariantimes.com
On medium-high heat stirfry 8 ounces mushrooms with your 6 ounces of "chicken" strips in 2 tablespoons of oil. I use Quorn's cutlets and cut them into strips. It takes about 2 of them.
When the mushrooms soften and the strips are "browned" remove the "chicken" and set aside.
Add one bell pepper thinly sliced to the mushrooms. Cook them until the peppers are as soft as you like them.
Mix together 1 cup of broth, 1 tablespoon of cornstarch, 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon soy sauce, and 2 tsp. of sugar in a bowl.
Add the "chicken" back to the pan and pour the sauce mixture over the mixture in the pan. Cook until it thickens up.
I like to use these egg noodles that you can purchase from the chinese food store.
They come wrapped up in little noodle "nuggets". I cook one nugget at a time in water like you would with ramen. I then drain, rinse with water, and put it on the persons plate. Top with the "chicken" lo mein mixture and drizzle sesame oil. The sesame is a MUST do it adds so much flavor!
My oldest, Elijah, loves this! It is so yum!
5 comments:
Looks delish! I may have to try this, where is the store where you get those noodles, I love that they are in "nuggets" I do a stirfry quite often, we love it so!
We have a little Chinese store here where I live that sells those noodles and the sesame oil. This is a recipe that my girls would love to try. Thanks for sharing.
Delicious!! I am gonna try this recipe! I do prefer Morningstar fake chicken to Quorn, though :) I think it tastes more authentic and chickeny.
that looks good, YUMMY!
That looks really good. I'll have to look for an Asian market close to me.
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