Vegetable Lo Mein

Name: Vegetable Lo Mein
Yield: Serves 4 to 6
Cuisine: Asia, Chinese
Ingredients: 1/2 cup, vegetable broth; 3 tablespoons, soy sauce; 2 tablespoons vegetarian, oyster sauce; 2 tablespoons, hoisin sauce; 1 tablespoon, toasted sesame oil; 1 teaspoon, cornstarch; 1/4 teaspoon, five-spice powder; 3 tablespoons, vegetable oil; 4 teaspoons, grated fresh ginger; 3 , garlic cloves, minced; 1 pound, shiitake mushrooms, stemmed and halved if small or quartered if large; 10 , scallions, white parts sliced thin and green parts cut into 1-inch pieces; 2 , red bell peppers, stemmed, seeded, and sliced into ¼-inch-wide strips; 1/2 small head, napa cabbage, cored and sliced crosswise into ½-inch-thick pieces (4 cups); 1/4 cup, Chinese rice wine or dry sherry; 1 pound, fresh Chinese noodles; 1 tablespoon, Asian chili-garlic sauce

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Main Courses

Asia

Chinese

Pasta, Grains, Rice & Beans

Our version of lo mein is packed with bright flavors and crisp vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

For this lo mein, avoiding oily noodles, wan sauce, and a lack of vegetables was paramount. We were after a bright, fresh-tasting dish of chewy noodles and colorful vegetables tossed in a salty-sweet sauce. We started with a full pound of m...

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