Lo Mein

Name: Lo Mein
Ingredients: 12 cup chicken broth; 2 ounces bok choy; 1 -1 12 cup bean sprouts, fresh; 2 garlic cloves, minced; 12 cup bamboo shoot, shredded; 12 cup carrot, shredded; 4 tablespoons oil; 8 ounces dry egg noodles (Chinese-style); 1 tablespoon rice vinegar; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 12 teaspoon salt; 12 teaspoon sugar; 1 dash white pepper

14 ingredients

16 steps

Ingredients

12 cup chicken broth
2 ounces bok choy
1 -1 12 cup bean sprouts, fresh
2 garlic cloves, minced
12 cup bamboo shoot, shredded
12 cup carrot, shredded
4 tablespoons oil
8 ounces dry egg noodles (Chinese-style)
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon soy sauce
12 teaspoon salt
12 teaspoon sugar
1 dash white pepper

Directions

1

Heat 5 to 6 cups water to a rapid boil.
2

Add noodles.
3

Cook for 4-5 minutes or until done.
4

Drain and rinse with water.
5

Have all ingredients ready.
6

Heat 2 Tablespoons oil in a wok; stir-fry carrots, bamboo shoots, bok choy and bean sprouts in that order.
7

Add salt and sugar; cook for 1 1/2 minutes.
8

Toss well and remove.
9

Heat two more tablespoons of oil in a skillet or wok; saute garlic for 15 seconds, then add noodles.
10

Turn heat to medium; add 1/2 cup chicken broth and remaining seasonings.
11

Cover.
12

Let it cook for 2-3 minutes.
13

Turn heat to high.
14

Toss noodles gently.
15

Add vegetables; mix well.
16

Serve hot.