Veggie Lo Mein


Original recipe here.

Serves 2.

8 oz spaghetti or other pasta
0.25 c salt

Fill a large pot with hot water, add the salt and wait until it’s at a rolling boil before you add your pasta. Cook for 9 mins, drain, return to pot with a splash of veggie stock to stop it drying out. Do everything else for this meal while you wait for the water to boil.

1 yellow onion, sliced into half moons
4 cups of broccoli florets
2 carrots, peeled and thinly sliced
12 shiitake mushrooms, thinly sliced
2 tbsp oil
1 tsp ground ginger (or use fresh)

0.25 c veggie stock or fake chicken stock
3 tbsp hoisin sauce
2 tbsp soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch

Heat the oil on medium, add the ginger and stir for a few seconds then add the onion. Cook a couple of minutes, then throw in the carrots and  mushrooms, stir fry for about 4 mins then add the broccoli. Add about 3 tbsp of veggie stock (or water), cover and let steam for about 5 mins (just until the veggies are at the level of cooked you prefer). Mix the other ingredients together (whisk well to remove the lumps of cornstarch), add to pan with veggies, add pasta, toss with tongs. Let it heat through for a few minutes and then serve.

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