Recipe courtesy of Rachael Ray SHOW: 30 Minute Meals EPISODE: Last Minute Get-Togethermore
Adapted from foodnetwork.com
tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
cup (2 handfuls) snow peas, halved on a diagonal
red bell pepper, seeded and cut into match stick size pieces
pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
scallions, thinly sliced on a diagonal
cups (about 4 handfuls) fresh bean sprouts
inches fresh ginger root, minced or grated with hand grater (to taste)
cloves garlic, minced
pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
cup aged tamari soy sauce
tablespoon toasted sesame oil, several drops
Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. Recipe courtesy Rachael Ray