Veggie Lo Mein
One of my favorite take-out foods is Chinese. In fact, part of our New Years Eve tradition is ordering in Chinese take-out. Unfortunately, now that our bodies are no longer used to junk, and it wreaks havoc on our digestive systems. I have made it my mission to make it at home, and make it well.
The first thing on the list? Veggie Lo Mein.
This recipe looked like a good starting place.
I needed to make enough for us to have for lunch, so I doubled the recipe right off the bat and cooked a full box of spaghetti. While that cooked, I started cooking up the veggies that would take the longest (celery, onion, garlic).
When they were partially cooked, I added in the faster cooking veggies (red cabbage, scallions, mushrooms).
While that cooked up, I made the sauce.
1 cup soy sauce, 2 t. sesame oil, 2 T rice wine vinegar, and 2 T Coconut Oil.
I poured it into the pan with the veggies and mixed it in with the spaghetti.
While it didn't taste like take-out Lo Mein, that wasn't a bad thing. I really enjoyed it, and it reheated well. I liked that I can adapt it based upon the veggies I have around the house.
This post was featured on Tasty Tuesdays with 33 Shades of Green and Real Food Wednesday with Kelly the Kitchen Kop!
Looks delicious! You know, I've been using coconut oil too for noodles and pastas and love the flavor.
ReplyDeleteLooks good! You're making me hungry :)
ReplyDelete