This is one of the newest recipes we've tried and enjoyed. The kids even eat it along with some fried rice.
Vegetable Lo Mein Noodles
12 oz. linguine
1 T. toasted sesame oil
4 T. soy sauce
1 T. water
pinch sugar
1 T. cornstarch
2 T. canola or grapeseed oil
1 lb. extra firm tofu, drained and diced
1 med. onion, halved and thinly sliced
3 c. small broccoli florets
1 med. carrot, cut into 1/4" slices
1 c. sliced mushrooms
2 cloves garlic, minced
2 tsp. fresh ginger, grated
2 green onions, chopped
In a large pot of boiling salted water, cook the linguine, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a bowl. Add 1 tsp. of the sesame oil and toss to coat. Set aside. In a small bowl, combine the soy sauce, water, sugar, and the remaining 2 tsp. sesame oil. Add the cornstarch and stir to dissolve. Set aside. In a large skillet or wok, heat 1 T. of the canola oil over medium-high heat. Add the tofu and cook until golden brown, about 10 minutes. Remove from the skillet and set aside. Reheat the remaining canola oil in the same skillet. Add the onion, broccoli, and carrot and stir-fry until just tender, about 7 minutes. Add the mushrooms, garlic, ginger, and green onions and stir-fry 2 minutes. Stir in the sauce and the cooked linguine and toss to mix well. Cook until heated through. Taste, adjusting seasonings and adding more soy sauce if needed. Serve immediately.
Hey Candace, I cook stir fry about 3-5 times a week so I would claim to have some knowledge on the matter ;)
ReplyDeleteMy recipe is pretty simple (and I NEVER measure):
Preparing all the veggies first, separate into two bowls. The first is about 2-3 cloves of garlic, crushed and chopped fine. Equal parts grated ginger and chopped onion. And about one carrot sliced (because it takes the longest to cook), depending on how much other veggies I have. I fry this mixture in canola oil with a dash of sesame oil. Once the carrots/onion start to change color....
Add the second bowl, along with a generous amount of Teriyaki sauce and sesame oil. I use Sriracha sauce too, but it's VERY spicy. At this point it's also good to turn the heat up a little... mainly because I'm hungry and want to eat soon haha.
Teriyaki sauce is made from soy sauce, sugar water, rice wine and rice vinegar, so it takes the place of several sauces. I use Ramen noodles, though, when I feel like having noodles instead of fish.