Lo Mein (4) Collection
scallion lo mein 
beef lo mein 
vegetable lo mein 
pork lo mein 
rochelle busby said this about that: 
> at the chinese buffet they serve a noodle dish called low mein. i would 
> like to make this at home. 
some notes about lo mein: 
proper lo mein uses fresh whole-wheat or buckwheat noodles that aren't 
easily found if you don't have a handy oriental market. substitute 
linguine, although the result will be a little different. 
shao xing is a dark, sweet rice wine. substitute dry sherry. 
mirin is a very sweet japanese rice wine used for cooking. use shao xing 
for preference, or sherry. 
mmmmm----- recipe via meal-master (tm) v8.05 
title: scallion lo mein 
categories: pasta, chinese 
yield: 4 servings 
7 oz.  egg noodle, chinese
2 Tbsp  soy sauce
1 tsp  sesame oil
1 Tbsp  oil
1 tsp  ginger, fresh; minced peeled
1   garlic clove; minced
16   scallion cut into 1" pieces
cook the noodles in a pot of boiling salted water until just tender 
but still firm to the bite. drain well. rinse under cold water, and 
transfer to a bowl. add the soy sauce and sesame oil and toss. (can 
be made up to two hours ahead. cover, let stand at room temperature.) 
heat vegetable oil in a wok or heavy large skillet over medium heat. 
add the ginger and garlic; stir-fry 30 seconds. add the onions; 
stir-fry two minutes. add the noodles. stir-fry to heat through and 
per serving: calories, 239.07; fat, 5.02 g 
from bon appetit 
per fred mueller 
mmmmm----- recipe via meal-master (tm) v8.05 
title: beef lo mein 
categories: beef, chinese 
yield: 4 servings 
12 oz.  egg noodles, thin
1/2 lb.  flank steak
1 tsp  cornstarch
1 Tbsp  light soy sauce
1 tsp  sherry
1   garlic clove; crushed
  mmmmmsauce mixture----------------------------
1 Tbsp  cornstarch
1 cup  chicken stock
1 Tbsp  soy sauce
2 Tbsp  oyster sauce
1 tsp  sesame oil
1   scallion diced
2 Tbsp  oil
parboil fresh egg noodles for 3 minutes. rinse with cold water and 
slice beef into 1/8-inch strips across the grain. marinate for 15 
minutes. prepare sauce mixture. have a pot of hot water ready. 
heat wok. add 2 tbsp oil and reheat. add garlic; brown, then 
discard. add beef and salt; stir until 3/4 done. add sauce mixture 
and stir until thickened. add green onions and sesame oil. mix well 
and keep warm. drop noodles into hot water. stir for a minute to 
heat. drain well. pour meat and sauce over noodles. 
--- the chinese village cookbook 
rhoda yee 
per miki moore 
lawrence livermore national labs 
mmmmm----- recipe via meal-master (tm) v8.05 
title: vegetable lo mein 
categories: vegetables 
yield: 4 servings 
1 medium  onion
2   carrots
1 large  bell pepper, red
1 cup  broccoli florets
1 Tbsp  peanut oil
1 large  garlic clove; thinly sliced
2 Tbsp  oyster sauce
1 Tbsp  mirin
2 cup  spaghetti or vermicelli;
1/4 tsp  sesame oil; or to taste
cut the onion into 12 wedges. julienne the carrots and pepper. cut the 
broccoli into bite-size pieces. 
heat a large wok, then add peanut oil. add onions and stir-fry until 
they are slightly tender and beginning to brown, about 2 minutes. add 
carrots, pepper, broccoli and garlic and continue to stir-fry for 
about 2 minutes. 
in small bowl, stir together oyster sauce and mirin. pour over 
vegetables, immediately add spaghetti or vermicelli and toss well to 
remove from heat, splash with sesame oil, toss lightly and serve hot. 
*mirin and oyster sauce are available at oriental markets 
mmmmm----- recipe via meal-master (tm) v8.05 
title: pork lo mein 
categories: chinese, pork 
yield: 4 servings 
12 oz.  pork tenderloin
2 Tbsp  oyster sauce
2 Tbsp  shao xing
2 Tbsp  soy sauce
1 tsp  ginger, fresh; grated
1 bunch  scallions
1-1/2 lb.  bok choy
6 oz.  radishes
8 oz.  linguine
trim the fat from the pork tenderloin. cut the tenderloin crosswise 
into thin slices. mix the pork, oyster sauce, sherry, soy sauce and 
ginger in a bowl. cut the scallions into two-inch pieces; slice the 
bok choy crosswise into one-inch wide strips; cut each radish in 
half, if they are large. 
prepare the linguine as directed on the package. meanwhile, heat two 
tablespoons of oil over high heat in a wok; cook the bok choy and 
salt, stirring quickly and frequently until tender-crisp; remove to a 
bowl. add a tablespoon of oil to that remaining in the skillet. cook 
the radishes, stirring frequently, until they are tender-crisp; 
remove to the bowl with the bok choy. add a tablespoon of oil to 
that remaining in the skillet; add the scallions and cook, stirring 
frequently, until they are tender-crisp. add the pork mixture; cook, 
stirring, just until the pork loses its pink color and is tender, 
about 5 minutes. 
return the bok choy and radishes to skillet; add the mushrooms, then 
heat all together. drain the linguine and return it to its saucepan; 
add the pork mixture, and toss to mix well. 
sam waring <curmu...@curmudgn.net> 
y!m the_curmudgn; aim thecurmudgn 
books just wanna be free! see what i mean at: 
applebee's baked french onion soup 
don't even try to find this one on the menu at applebee's, because it 
there; though it's the most popular soup served each day at this huge 
restaurant chain. this is the first of several big-time soup clones we'll 
unveil here in the next few weeks to help get you through the cold winter 
months. and they're all a cinch to make. just be sure you have some 
oven-safe soup bowls for this one, since we'll have to broil it a bit 
serving. under the gooey melted provolone of the original version you get 
from applebee's is a unique round crouton that's made from bread similar 
a hamburger bun. so that's exactly what we'll use in our clone. 
3 Tbsp  vegetable oil
6 medium  white onions, sliced
8 cup  beef broth (swanson is best)
1 cup  water
2-1/2 tsp  salt
1/2 tsp  garlic powder
1/4 tsp  ground black pepper
5   plain hamburger buns
10 slice  provolone cheese
10 tsp  shredded parmesan cheese
add 3 tablespoons oil to a large soup pot or saucepan over medium/high 
heat. add the sliced onions and saute for 20 minutes until the onions 
begin to soften and start to become translucent. you don't want them to 
brown. add the beef broth, water, salt, garlic powder and black pepper to 
the pan and bring mixture to a boil. when soup begins to boil, reduce heat 
and simmer for 45 minutes. to make the croutons cut off the top half of 
each top of the hamburger bun so that the bread is the same thickness as 
the bottom half of each bun. throw the tops away. now you should have 10 
round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut 
off. preheat oven to 325 degrees. place the bread in the the oven directly 
on the rack and bake for 15 to 20 minutes or until each piece is golden 
brown and crispy. set these croutons aside until you need them. when the 
soup is done, spoon about 1 cup into an oven-safe bowl. float a crouton on 
top of the soup, then place a slice of provolone cheese on top of the 
crouton. sprinkle 1/2 teaspoon of shredded parmesan cheese over the 
provolone. place the bowl into your oven set to high broil. broil the soup 
for 5 to 6 minutes or until the cheese is melted and starting to brown 
(you may need to broil longer if you are making more than one bowl at a 
time). sprinkle an additional 1/2 teaspoon of shredded parmesan cheese 
over the top of the soup and serve. repeat process to prepare remaining 
(ID: 6884) Mirror: rec.food.recipes: Tue, Jul 20, 2004

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