Path: swen.emba.uvm.edu!news3.near.net!bigboote.WPI.EDU!news.ultranet.com!zombie.ncsc.mil!nntp.coast.net!news.kei.com!newsfeed.internetmci.com!in2.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: beck4@pipeline.com (Eileen and Bob Holze) Newsgroups: rec.food.recipes Subject: COLLECTION(6) Lo Mein Followup-To: rec.food.cooking Date: 31 Mar 1996 06:51:25 -0700 Organization: The Pipeline Lines: 253 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <4jkfqc$egs@pipe1.nyc.pipeline.com> Reply-To: beck4@pipeline.com (Eileen and Bob Holze) NNTP-Posting-Host: mack.rt66.com 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. jphelps@shell.portal - - - - - - - - - - - - - - - - - - * 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. - - - - - - - - - - - - - - - - - - * 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 - - - - - - - - - - - - - - - - - - * 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) - - - - - - - - - - - - - - - - - - * 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. - - - - - - - - - - - - - - - - - - * 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. - - - - - - - - - - - - - - - - - - Eileen ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. 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