Vegetable Lo Mein Recipe
Shūcài Lāo Miàn
Vegetable Lo Mein
Submitted By: Taz


Ingredients:

1 lb Fresh Lo Mein Noodles 
1 tsp Chinese Brown Sugar (Piàn Táng) - can substitute granulated sugar (Táng)
1 Tbs Dark Soy Sauce (Lǎo Chōu)
2 Tbs Light Soy Sauce (Shēng Chōu)
2 tsp Toasted Sesame Oil (Zhīmayóu)
1 Tbs Peanut Oil (Huāshēngyóu)
2 cloves Fresh Garlic (Dàsuàn) - minced
1 Small Carrot (Hóng Luóbo) - peeled and julienned
1 Bell Pepper (Dēnglóng Jiāo) - color of choice - julienned
2 Green Onions (Cōng Bào) - split in half and cut into 1 inch pieces (separate white and green)
8-12 Fresh Black Mushrooms [AKA Shiitake] (Xiānggū) - stems removed and sliced thin
1 Tbs Shao Xing Rice Wine (Liàojiǔ)
1 Cup Snow Peas (Hélándòu) - stem and 'string' removed
2-4 Baby Bok Choy (Báicài) - trimmed and cut into pieces

Preparation:
  1. Cook your noodles according to manufacturer's instructions - Once cooked, drain and rinse with cold water to stop further cooking - Set aside until needed
  2. Place the sugar in a small bowl and add 2 tsp of HOT water - Stir until sugar is fully dissolved
  3. Add the soy sauces and sesame oil - Whisk together and set aside until needed
  4. Heat the peanut oil in a wok over high heat until shimmering - Add the garlic, carrot, bell pepper, and the white parts of the green onions - Stir fry for 30 seconds
  5. Add the mushrooms and give it a good toss - Add the rice wine and continue to stir fry for 1 minute
  6. Add the snow peas and the bok choy - Continue to stir fry until the leaves are just wilted (apx 30-45 seconds)
  7. Push everything to the sides of the wok leaving the center clear - Add the sauce mixture (from steps 2 and 3) and bring it to a simmer
  8. Add in your prepared noodles and give them a good stir in the sauce - Toss everything together until thoroughly combined and the noodles are warmed through
  9. Remove from heat, add the green parts of the green onions and give it a quick toss - Serve immediately
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