A scrumptious experiment! Has a bit of a tangy, gingerey little kick overlaid with a subtle nuttiness.
I rate this one’a my elusive 10s … reserved for somethin’ EXTRA special. This one really hit the mark so a 10 we shall give it.
My friend Virginia craves lo mein so I found a way to make it nice ‘n fresh ‘n healthy ‘n big time yum.
Once again … I am in love with a food!
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Faux Mein Recipe
First ingredients …
- 1 tbsp extra virgin olive oil
- 1/2 cup snow peas
- 1 carrot, julienned
- 1 celery stalk, thinly sliced
- 2 scallions, chopped
- 1/2 cup bean sprouts (I used lentils)
- 8 oz water chestnuts
Next ingredients …
- 1 inch fresh ginger root, minced or grated
- 2 cloves garlic, minced
And then …
- 1/2 lb brown rice capellini (cooked al dente)
- 2 tbsp Bragg Liquid Aminos
- 2 tsp toasted sesame oil
Cook capellini.
Stir fry first 7 ingredients in large skillet or wok on medium heat for 3 min. Add ginger and garlic and stir fry 2 min.
Mix in cooked capellini and toss with Bragg Liquid Aminos. Serve with sesame oil drizzled on top.
If you want more flavor, feel free to sprinkle on a little more aminos for saltiness or sesame oil for nuttiness.
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Tips for non-clumping pasta:
- Use a large pot so the pasta has room to move around.
- Add a little salt and a small splash of olive oil to your water.
- Being water to a rolling boil before dropping in pasta.
- Immediately stir pasta as soon as it hits the water and for about 2 minutes after.
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