Asian April is coming along well. I am taking it a bit easier than Mexican March, with us having only tried five recipes so far. We ate this Lo Mein recipe last week. As we were eating it, John commented on how it tasted like Chinese comfort food and I have to agree. I also know I've been craving it since that night. Interested in trying it?
1/2 pound fresh Chinese egg noodles
peanut or corn oil
2 Tbsp. soy sauce
1 large onion, thinly sliced
1 1/2 pounds broccoli, tops only, cut into bite-sized florets
1 red bell pepper, cut into thin strips
1 Tbsp. minced garlic
2 tsp. minced fresh ginger
1/2 cup chicken stock or water
1/2 cup unsalted cashews, optional
Cook noodles according to package directions and set aside. Put 1 Tbsp. oil in skillet and turn on high heat. Add onion and cook until brown, about 5 minutes. Add broccoli and red pepper, cooking until broc is crisp-tender, about 5-8 minutes. Add garlic and ginger, cook for 1 minute, stirring almost constantly. Add noodles, soy sauce, cashews, and chicken stock. Toss to mix and reheat, then serve.
Recipe "Beef Lo Mein" from The Best Recipes in the World, by Mark Bittman
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