One of my favorite take-out foods is Chinese. In fact, part of our New Years Eve tradition is ordering in Chinese take-out. Unfortunately, now that our bodies are no longer used to junk, and it wreaks havoc on our digestive systems. I have made it my mission to make it at home, and make it well.
The first thing on the list? Veggie Lo Mein.
This recipe looked like a good starting place.
I needed to make enough for us to have for lunch, so I doubled the recipe right off the bat and cooked a full box of spaghetti. While that cooked, I started cooking up the veggies that would take the longest (celery, onion, garlic).
When they were partially cooked, I added in the faster cooking veggies (red cabbage, scallions, mushrooms).
While that cooked up, I made the sauce.
1 cup soy sauce, 2 t. sesame oil, 2 T rice wine vinegar, and 2 T Coconut Oil.
I poured it into the pan with the veggies and mixed it in with the spaghetti.
While it didn’t taste like take-out Lo Mein, that wasn’t a bad thing. I really enjoyed it, and it reheated well. I liked that I can adapt it based upon the veggies I have around the house.
This post was featured on Tasty Tuesdays with 33 Shades of Green and Real Food Wednesday with Kelly the Kitchen Kop!