Vegetable Lo Mein...

Cooking Chinese food has always been somewhat of a challenge. For starters there's that whole "I'm not Chinese" thing and then the fact that if you grew up in the 70's we thought La Choy was Chinese food....it's not, who knew.

The thing about it is that it never tastes as good as take out...until now. Give this a try... if you like lo-mein you will like this! You could easily add some shrimp, chicken, pork, cat, whatever. It will taste like the restaurant!

-Shelly

Vegetable Lo Mein serves 2 or 4 as a side


Boil 1/4 box linguine in salted water

In a bowl

¼ low sodium soy sauce
¼ tsp fresh grated ginger
1 TBSP sugar
1 tsp white wine vinegar
Thin sliced green scallions

In a pan with a TBLS Olive oil add

4 large mushrooms sliced
1 small onion chopped
1 clove garlic grated
1 cup bean sprouts (fresh...NOT that crap out of a can...don't say I didn't warn you)
¼ tsp red pepper flakes (more if you like it hot)

Cook until onions and mushrooms caramelize
Add and toss

1 cup thin sliced green cabbage
1 grated carrot

Add linguine and pour prepared sauce over everything, mix well.

Serve with more scallion sprinkled over the top.