Thursday, May 14, 2009

Vegetable Lo Mein with Edamame and Mustard Greens

Charlie and I made this for dinner last week and it was a big hit! Healthy, yummy, and not too hard. You can substitute other veggies for the edamame and mustard greens if you want, and add chicken if you're looking for more protein.

2 quarts water
3 cups chopped mustard greens (or other dark leafy greens)
1 (14-ounce) package fresh Chinese egg noodles (or fresh angel hair pasta)
1/4 cup low-sodium soy sauce, divided
1 T dark sesame oil
2 T canola oil
1 T grated peeled fresh ginger
1 container shiitake or other fancy mushrooms, sliced
1 1/4 cups (1/4-inch-thick) red bell pepper strips (about 1 medium)
3/4 cup chopped green onions
1 garlic clove, minced
1 1/2 cups frozen shelled edamame, thawed (you could also try asparagus or broccoli)
3 T hoisin sauce

1. Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.
2. Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Reserve 1/2 cup of the cooking water. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.
3. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved noodle-cooking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

Adapted from a Cookling Light recipe.

No comments:

Post a Comment