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Vegetable Lo Mein
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Second Avenue Deli Cookbook
| Why does a Jewish deli serve lo mein? Chinese chef Pou Chun Cheng, a luminary of the Deli’s kitchen since 1974, once prepared it for a private party at the Lebewohls’ home. Abe loved it, and added it to the menu, where it’s been a popular item ever since. | |
| 1/4 cup plus 3 tablespoons | plus 1 teaspoon corn oil |
| 2 teaspoons | salt |
| 1 pound | lo mein noodles, (if you can’t find them anywhere, substitute spaghetti) |
| 2 cups onion, chopped into 2'inch strips, Vi inch wide (peel off a layer at a time and cut it into strips) | |
| 1 1/2 cups | broccoli, chopped into 3/4 inch florets |
| 1 tablespoon | finely chopped or crushed fresh garlic |
| 1/2 cup | scallions, chopped into l'inch pieces |
| 2 cups (tamped down) | shredded green cabbage |
| 3/4 cup | carrot, chopped into 1/8 inch matchsticks, 1 1/2 inches long |
| 1/2 cup | red peppers, chopped into 1 inch strips, 1/4 inch wide |
| 1/2 cup | celery, chopped into 1 inch strips, 1/4 inch wide |
| 1 cup | scrubbed mushrooms, chopped into Va 'inch pieces |
| 2 cups | fresh bean sprouts |
| 1 teaspoon | Kitchen Bouquet, (a browning sauce/gravy base available in supermarkets) |
| 3 tablespoons | soy sauce |
| 2 tablespoons | sesame oil |
| Salt to taste | |
1. Fill a very large stockpot with water, add 1 teaspoon of the corn oil and 1 teaspoon of the salt, and bring it to a vigorous boil. Throw in lo mein noodles and cook, stirring once or twice, until al dente. Rinse, drain, and set aside in a large bowl.
2. Pour 3 tablespoons of the corn oil into a large skillet or wok, and, on high heat, saute onions and broccoli until nicely browned, stirring occasionally. Add garlic at the last minute, and brown it quickly. Remove everything with a slotted spoon to a separate bowl, and set aside.
3. Use the oil left in the pan to saute scallions until lightly browned. Remove with a slotted spoon to its own small bowl, and set aside.
4. Add remaining 1/4cup of corn oil to skillet, and toss in cabbage, carrots, red peppers, celery, mushrooms, and 1 teaspoon salt. Saute on high heat, stirring frequently, until nicely browned. Remove with a slotted spoon to a colander, and press out excess liquid. Place drained vegetables in a large bowl, and set aside.
5. Add lo mein, bean sprouts, bamboo shoots, and Kitchen Bouquet to skillet, toss, and cook over high heat for 3 minutes, stirring frequently. Add onion-garlic-broccoli mixture, and continue to toss for about a minute. Add remaining vegetables, scallions, soy sauce, and sesame oil. Continue to stir-fry for about a minute longer, tossing to mix ingredients well.
6. Remove to a large bowl, toss ingredients even more thoroughly, add salt to taste if desired, and serve.
Note: Some of the items used in this recipe (notably fresh bean sprouts and lo mein noodles) may be a bit difficult to find. A Chinese grocery store is your best bet, but some Chinese restaurants will also sell you the necessary ingredients if you ask nicely.
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