Vegetable Lo Mein

What you'll need:

1 package Lo Mein noodles

3 green onions, chopped

1/2 c. carrots, julienned

1 c. broccoli

1 8 oz package portabella mushrooms, sliced

1 tbsp. fresh ginger, minced

2-3 cloves fresh garlic, minced

The following ingredients, add to taste:

Soy sauce

Rice vinegar

Sesame Oil

Pineapple Juice

Sugar

2 heaping tsp. cornstarch

Cook Lo Mein noodles according to package directions. I like to have all ingredients chopped and measured before cooking. For the sauce I always use liquid aminos or soy sauce, rice vinegar, dark sesame oil, pineapple juice, sugar, and cornstarch as a base. You can play with the sauce by adding any of the following or a combination of the following: fish oil, molasses, garlic powder, onion powder, red pepper flakes, Chinese five spice powder, orange juice, zest or use your imagination. You can also replace all of the sauce ingredients for a bottled sauce at your local grocers. I never measure these ingredients and I wait to add the sugar, keeping a half cup close by, but I usually end up with about 1 cup of sauce before adding it to the pan (this will become 1 1/2 to 2 cups).

Heat wok or large frying pan to highest heat add a couple tablespoons oil of your choice to the hot pan. Oil will begin to smoke just slightly, carefully add carrots and broccoli, toss and cook for approximately three minutes or until tender crisp, remove from wok. Bring wok back up to high heat add a little more oil then add mushrooms, toss and cook for another 3 minutes then add green onions, toss and cook for one minute, remove from wok. Bring wok back up to high heat, add 1 tbsp. oil then garlic and ginger, after about 1 minute add sauce and sugar, allow to boil and thicken to a paste then add more pineapple juice to thin to a thick sauce adding more sugar if needed. If sauce continues to thicken add more pineapple juice until sauce reaches desired consistency. Return all vegetables and Lo Mein to the sauce, mix well, warm to hot. Serve and enjoy! Serves 6