Lo Mein by Charleen

Charleen posted 01-19-99

Lo Mein (Serves 4)

4 Tbs. Peanut oil
8 oz. Flank Steak Strips or
8 oz. Cleaned and De-veined Shrimp or
8 oz. Chicken Strips
1/2 tsp. Dried Ginger or 2 Slices fresh Ginger Root; Minced
1/2 cup Green Onion; Chopped
2 tsp. Cornstarch
1/2 tsp. Granulated Sugar
1 Tbs. Soy Sauce
1 cup fresh Cabbage; Shredded
2 sticks Celery; Finely Chopped
8 oz. Chinese Noodles or Spaghetti
1/2 tsp. Salt (Optional)

Slice flank steak very thin, making sure to cut across the grain. Trim to about 2-inch long strips. Or prepare shrimp or chicken, if desired.

In a small mixing bowl combine ginger, green onions, cornstarch, sugar and soy sauce.

Add steak (or chicken or shrimp) and set aside to marinate at room temperature for at least 30-minutes.

Meanwhile, cook and drain Chinese Noodles or Spaghetti as directed on package. If you add a few drops of vegetable oil to the boiling water while cooking, you will keep the noodles from sticking and clumping together. Set aside drained noodles and reserve.

Place half the peanut oil in a wok or heavy skillet and heat over medium-high setting to smoking. Stir fry meat mixture for about 2-minutes, do not overcook. Reserve.

Place the remaining peanut oil in the same wok or heavy skillet and warm to nearly smoking, again. Add celery and cabbage and stir fry for about 2-minutes, to lightly wilt the vegetables.

Add Chinese noodles or spaghetti, stir constantly and cook for a few minutes more. Add reserved meat mixture and salt, if desired. Stir fry for a minute or two to thoroughly heat through.

Serve straight from the skillet or wok.

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