6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 shitake mushrooms, chopped
1 red bell pepper, sliced
1 small can water chestnuts
2 cups fresh sprouts
Instructions
Mix together sauce ingredients and reserve.
Bring pasta water to boil, salt water and cook spaghetti until al dente.
While pasta cooks, heat a Tbsp. of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them until ligh golden brown, remove and reserve.
Season the meat with salt, pepper, and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic, and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toos to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
Serving
Suggestions
May use any meats or veggies.
Originally Submitted
1/1/2011
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