Vegetable Lo Mein
Vegetable Lo Mein
Serves 4
• 1/2 pound thin spaghetti
• 3 tablespoons vegetable oil
• 1 medium carrot (cut in sticks)
• 2 cups cauliflower (cut in small flowerets)
• 1 green pepper (thinly sliced)
• 1/4 pound Chinese pea pods (ends removed and left whole)
• 1/2 pound crumbled tofu
• 3 tablespoons soy sauce
• 2 tablespoons Chinese sesame oil
• 3 tablespoons vegetable oil
• 1 medium carrot (cut in sticks)
• 2 cups cauliflower (cut in small flowerets)
• 1 green pepper (thinly sliced)
• 1/4 pound Chinese pea pods (ends removed and left whole)
• 1/2 pound crumbled tofu
• 3 tablespoons soy sauce
• 2 tablespoons Chinese sesame oil
1. Cook spaghetti, Just until tender. Drain and rinse in cold water, Place in a large bowl, toss with 1 tablespoon oil, and refrigerate for 1 hour.
2. Combine all the vegetables with the tofu and set aside.
3. In wok heat 2 tablespoons oil and add spaghetti. Stir gently until it is evenly coated. Continue to fry the spaghetti over medium heat until lightly browned (about 5 minutes). Mix in the vegetables and tofu. Stir fry for 5 minutes longer. Add soy sauce, cover, and steam over low heat for 5 minutes. Remove lid, stir in sesame oil, and serve hot.
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