Vegetable Lo Mein
Ingredients:
1/4 cup oyster sauce 1/4 cup soy sauce 1 teaspoon sesame oil 1/4 cup sugar 2 (8 ounce) packages lo mein noodles assorted vegetables (optional) meat (optional) garlic Directions: 1 I like to start off by cutting all the veggies and meat for the lo mein. 2 I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods. 3 (you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat. 4 If I'm using meat I stir fry that first and remove from pan and then saute vegetables. 5 After vegetables get to the point I want them I return the meat to pan with vegetables. 6 I always use olive oil for the stir frying. 7 I also add olive oil to the water for noodles so they don't stick together. 8 After your water comes to boil add your lo mein. 9 At this point mix the oyster sauce, soy sauce, sesame oil and sugar together. 10 After you get sugar dissolved add to vegetable mixture. 11 Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.
Szechuan Cucumbers
Ingredients:
2 large cucumbers, peeled, seeded and thinly sliced 1/2 cup rice vinegar 1 teaspoon sugar 1 teaspoon crushed red pepper flakes 1 teaspoon salt 2 teaspoons sesame oil fresh cilantro, chopped (optional) Directions: 1 Place cucumber slices in medium serving bowl, set aside. 2 In a small bowl, combine rice vinegar, sugar, red pepper flakes, salt and sesame oil, mix well. 3 Pour dressing over cucumber slices and toss well. 4 Cover and let rest at room temperature up to 4 hours. 5 Drain cucumbers. 6 Garnish with cilantro, if desired, before serving.
Chinese Green Beans
Ingredients:
1 lb fresh green beans vegetable oil cooking spray or 2 tablespoons peanut oil 1 teaspoon gingerroot, peeled, minced 1 garlic clove, minced 2 tablespoons water 1 tablespoon soy sauce 1 teaspoon cornstarch 1/2 teaspoon brown sugar 1/2 teaspoon sesame oil 1/4 teaspoon crushed red pepper flakes Directions: 1 Wash beans, trim ends and remove strings. 2 Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water. 3 Cover and steam 5 minutes. 4 Drain and plunge into cold water, drain again. 5 Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot. 6 Add gingerroot and garlic and saute 30 secs. 7 Add beans, saute 5 minutes. 8 Combine 2 tablespoons water and remaining 5 ingredients. 9 Stir well. 10 Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.
