For you who fancy Chinese cuisine or love trying new Chinese food recipes must have been familiar with the word mein. Mein, or mian, is Chinese word for noodles, one of the most popular dishes in their culture. Lo mein itself comes from Cantonese language which can be translated as “stirred noodles” or “tossed noodles”.
Lo mein is a favorite take-out food is American Chinese restaurant. Now, let’s get on to the Lo mein recipe to learn how to cook this dish:
4 cups cooked Chinese egg noodles (or very thin spaghetti, preferably 1/4-inch thick)
rinsed and drained
12 ounces diced cooked meat (beef, chicken, pork, shrimp, or else)
1 package frozen French?style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teaspoon MSG (accent, optional)
1 teaspoon sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teaspoon sesame oil
2 tablespoons sherry
- Mix together MSG, sugar, and soy sauce. Set aside.
- Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside.
- Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes.
- Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until noodles become one even color. Serve lo mein while hot.