Lo Mein
 
  • 4-6 oz beef, pork, chicken, seafood, or tofu, cooked or raw, cut into bite-sized pieces
  • 1 tblsp soy sauce
  • 1/4 c chicken broth
  • 1/4 c soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp red pepper flakes (I have never ever come close to putting in the whole tsp. Usually I do between 1/2 - 3/4.)
  • 1 tsp sugar
  • 1 onion, cut into wedges
  • 8 oz vegetables, cut into bite-sized pieces
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp minced fresh ginger
  • 2 tblsp vegetable oil
  • 8 oz uncooked spaghetti, cooked
  • Toss the meat with soy sauce; set aside to marinate.
  • Mix together to create flavoring sauce; set aside.
  • Put 1 tblsp of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
  • Add the raw meat; stir-fry until lightly browned, about 1 minute.
  • Add the first vegetable; stir-fry until tender-crisp, about 1 minute.
  • (If using a cooked meat, add it now.)
  • Add the second vegetable; stir-fry about 1 minute longer.
  • Stir in garlic and ginger.
  • Transfer to a bowl and set aside.
  • Put the remaining 1 tblsp of oil in the skillet; heat until shimmering.
  • Add the spaghetti; stir-fry until heated through, about 2 minutes.
  • Return the meat/vegetable mixture to the pan, along with the flavoring sauce; stir-fry to combine and heat through.
Source: Pam Anderson, How to Cook without a Book
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