Subject: COLLECTION(6) Lo Mein
From: [email-masked] (Eileen and Bob Holze)
Date: 31 Mar 1996 06:51:25 -0700
Newsgroups: rec.food.recipes

Here are 6 Lo Mein recipes for you to try. Good Luck 

                    *  Exported from  MasterCook II  * 
 
                             BBQ PORK LO MEIN 
 
Recipe By     :  
Serving Size  : 4    Preparation Time :0:00 
Categories    : Pork                             Chinese 
                Meats 
 
  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   2      tbsp          Sesame oil 
   2      tbsp          Vegetable oil 
   1      tsp           Ginger -- finely chopped 
   2      c             Bok choy -- cut into 1/2-inch                           

   1 1/2  c             Bean sprout 
   8      oz            Chinese bbq pork 
     1/2  c             Chicken broth 
   2      tbsp          Oyster sauce 
   1      tbsp          Soy -- dark 
     1/2  tsp           Sugar 
                        Pepper -- dash 
   8      oz            Lo Mein noodles 
 
Cook noodles in plenty of boiling water; when al dente, drain and toss with
sesame oil, set aside.  Combine sauce ingredients, set aside.  Heat wok,
add oil.  Add ginger stir fry until fragrant (about 10 sec). Add bok choy,
bean sprouts and pork, stir fry 2 minutes.  Then add broth.  When broth is
hot, add noodles, cover and cook 2 minutes.  Add sauce, stir well and
serve. 
 
 Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken. Other fresh vegetables in season can be used in place of
the sprouts and bok choy.  From "Dim Sum" by Ruth Laws. 
JANE HARRIS,(DXDG05A) Prodigy. 
 
 From the MM database of Judi M. Phelps. 
[email-masked] 
 
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                    *  Exported from  MasterCook II  * 
 
                      BEEF LO MEIN WITH BEAN SPROUTS 
 
Recipe By     :  
Serving Size  : 6    Preparation Time :0:00 
Categories    : Oriental                         Main Dish 
 
  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   1      lb            Fresh Chinese egg noodles -- (medium width) 
     1/2  lb            Beef flank steak 
   2      tbsp          Oyster sauce 
   2      tbsp          Dark soy sauce 
   1      tbsp          Light soy sauce 
     1/2  c             Chicken broth 
   2      tsp           Asian sesame oil 
   2      tsp           Sugar 
     1/2  tsp           White pepper 
   4      tbsp          Peanut oil 
   2      slices        Fresh peeled ginger -- bruised 
   2                    Garlic cloves -- bruised 
   1      tsp           Salt 
     1/2  lb            Fresh bean sprouts -- tails removed, patte 
   1      c             Chinese garlic chives -- =OR=- Green onions, 
                        into 2-in lengths 
                        ----- 
 
MARINADE------------------------------- 
1/2 tb Soy sauce 
2 ts Rice wine or dry sherry 
1/2 ts Sugar 1/2 tb Cornstarch 
1 ts Sesame oil  

 ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it
reaches a second boil, reduce to a simmer and cook for 1 minute longer. 
Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain
in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand
for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light
soy sauces, chicken broth, sesame oil, sugar, and white pepper. 
Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and
half of the salt; saute until fragrant. Increase to high heat, add beef;
stir-fry until browned, about 2 minutes. Remove and set aside. Heat
remaining oil in the wok over medium heat. Add the remaining ginger, garlic
and salt. Pour in sauce mixture, stir and bring to a boil. Add noodles and toss 
to
coat with the sauce. Add the bean sprouts, chives and return the beef;
stir-fry.  Pick out and discard ginger and garlic. 
 
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                    *  Exported from  MasterCook II  * 
 
                             CHICKEN LO MEIN 
 
Recipe By     :  
Serving Size  : 4    Preparation Time :0:00 
Categories    : Main Dish                        Poultry 
 
  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   1                    Whole chicken breast -- - skinned and boned 
   1      tbsp          Kikkoman Stir-Fry Sauce 
   4      oz            Angel hair pasta (capellini) 
     1/3  c             Kikkoman Stir-Fry Sauce 
   2      tbsp          Vegetable oil -- divided 
     1/4  lb            Fresh snow peas -- julienned 
   1      lg            Carrot -- julienned 
     1/8  tsp           Salt 
   2      tsp           Sesame seed -- toasted 
 
Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce.  Let stand
30 minutes.  Meanwhile, cook pasta, omitting salt.  Drain; rinse to cool
and drain thoroughly.  Combine 1/3 cup stir-fry sauce and 3 Tbsp. 
water; set aside.  Heat 1 Tbsp. oil in hot wok or large skillet over high
heat. 
Add chicken and stir-fry 2 minutes; remove.  Heat remaining oil in same
pan.  Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. 
Add sauce mixture, chicken, pasta and sesame seed.  Cook, stirring, until
all ingredients are coated with sauce and pasta is heated through. 
 
 Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of
Kikkoman International Inc. 
Electronic format courtesy of Karen Mintzias 
 
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                    *  Exported from  MasterCook II  * 
 
                                 LO MEIN 
 
Recipe By     :  
Serving Size  : 4    Preparation Time :0:00 
Categories    : Chinese 
 
  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   4      tbsp          Peanut oil 
     1/2  lb            Flank steak;or shrimp -- chicken
   2                    Celery -- shredded 
   2                    Sl Ginger -- minced 
   1      c             Cabbage 
   1                    Green onion -- minced 
   2      tsp           Cornstarch 
     1/2  lb            Spaghetti -- or Chinese/noodles 
     1/2  tsp           Sugar 
   1      tbsp          Soy sauce -- light soy 
     1/2  tsp           Salt -- optional 
 
Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside. 
Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak,
ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat
wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not
overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two
minutes, add spaghetti, stir well and cook a few minutes, add meat mixture,
1 tbs soy and salt. Stir a minute to heat and serve. Nice thing about stir
fry cooking, just about anything goes. So, substitute, add other veggies,
you just can't go wrong.. MARTY FEINS (BGNJ11A) 
 
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                    *  Exported from  MasterCook II  * 
 
                            VEGETABLE LO MEIN 
 
Recipe By     :  
Serving Size  : 4    Preparation Time :0:00 
Categories    : Vegetables                       Oriental 
 
  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
     3/4  lb            Fresh noodles 
   6                    Chinese mushrooms -- soaked in warm water 
                        and shredded 
   3      lg            Celery stalks -- shredded to about 
                        3-in lengths 
   2                    Bamboo shoots -- sliced and shredded 
   1      c             Bean sprouts 
   2      tbsp          Oil 
     1/2  tsp           Salt 
   1      c             Broth and mushroom water 
     1/2  tsp           Sugar 
 
BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well
and rinse in cold water. Mix in a little oil to prevent sticking. 
Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt
and broth, oyster sauce and sugar. Push vegetables up side of the wok and
add noodles, stir to warm, then mix in vegetables. Add a teaspoon of
cornstarch mixed with a teaspoon of water if a thicker sauce is desired. 
 
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                    *  Exported from  MasterCook II  * 
 
                            VEGETABLES LO MEIN 
 
Recipe By     :  
Serving Size  : 4    Preparation Time :0:00 
Categories    : Chinese 
 
  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
     1/4  lb            Soft -- fresh wheat flour 
                        Noodles 
   6                    Dried Jyo mushrooms (OR 
  10                    Nami mushrooms) 
   3                    Large stalks celery 
     1/2  c             Sliced bamboo shoots 
   2      tbsp          Cooking oil 
     1/4  tsp           Salt 
   1      c             Chicken broth 
     1/2  tsp           Sugar 
                        Cornstarch paste 
 
Noodles:  Add soft noodles to boiling salted water; stir with chopsticks &
cook until noodles lose their floury taste but are still firm. 
Immediately drain in colander & rinse in cold water to arrest cooking
process. 
If you hold noodles for more than 10 minutes toss them with a little oil to
prevent sticking. 
 
 Vegetables:  Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami
mushrooms); slice in thin strips. Slice celery with the grain in thin
strips about 3" long. Cut bamboo shoots in strips to match celery. 
 
 Stir-Frying:  Heat wok to medium-high. When hot, dribble oil around side
of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for
about 30 seconds. Add celery, stir vigorously for 30 seconds. Push
vegetables up side of wok; add broth & sugar, bring to boil. 
 
 Add noodles, a handful at a time, stirring them into broth for about 20
seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. 
Push all ingredients to side. If necessary, thicken juices slightly with
cornstarch paste.  Add paste a little at a time, stirring constantly. Serve
immediately.  
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Eileen

~~~
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