Extreme Makeover Vegan: Gemüse Lo Mein Ausgabe

Lately I’ve had a lot of cravings for Chinese food. I miss going to my favorite places and getting takeout. I miss the cartons (and what’s happened to those lately? Too many plastic tupperware containers. That SO takes away from the Chinese food experience), the chopsticks, the fotune cookies. I even miss the dozen packets of duck sauce and soy sauce that I never, ever use.

The only thing I don’t miss is having to explain my Vegan and other dietary requirements. “It can’t have any meat or chicken or fish or egg.” “Is that made in chicken stock or fish stock?” “Are the vegetable spring rolls deep-fried in the same oil as the chicken wings?” “No MSG.” It can be exhausting if I’m not at a restaurant that already knows me.

So I’ve been making my own Chinese food: stir-fries, sesame noodles and my recently posted Kung Pao Tofu. When I make my own, I get to control the amount of sodium, sugar and whatever else is going into my food. Plus-, I get to make it gluten-free.

The most fun part is getting to make up my own combinations of ingredients. So often I would peruse a menu only to wish I could swap the veggies from 2 different dishes with the sauce of a third. But in my kitchen, I can have whatever combinations I want or just clean out the fridge and use up the veggies that are nearing the end of their shelf-life. Once you know the method, the combinations are endless: rice or noodles, green beans or broccoli, edamame or tofu, maybe peanuts.

This time I decided to make lo mein. I used the veggies I had in the fridge: Pilze, Paprika, Schalotten, baby bok choy and asparagus. I topped it with peanuts and it tasted creamy and delicious. Now I just have to buy some Chinese cartons and chopsticks so I can have the full experience. But I’ll skip the dozen packets of duck sauce and soy sauce 🙂

Für die Sauce:
1/4 Tasse Gemüsebrühe
1/4 Tasse glutenfreie Tamari
2 tsp. brauner Reis Essig
2 tsp. geröstetes Sesamöl
1 tsp. gemahlener Paprika Flocken
1 Tbs. Agavendicksaft

For the lo mein:
1 Pfund. brauner Reis Nudeln
1 Tbs. peanut or safflower oil
1 Tbs. frischem Ingwer, Hackfleisch
4 Knoblauchzehen, Hackfleisch
3 Schalotten, einschneiden 1 Zoll-Stücke
1 Tbs. gluten-free tamari for seasoning
1 Bündel Spargel, einschneiden 1 Zoll-Stücke
1 rote Paprika, einschneiden 1 Zoll-Stücke
3 baby bok choy, trimmed and cut into 1 Zoll-Stücke
10 oz. Pilze, geschnitten
2 tsp. corn starch
toasted peanuts for garnish

Füllen Sie einen großen Topf mit Wasser für die Nudeln kochen. Hinweis: Sie gehen, um etwas von dem Kochwasser für die Sauce später reservieren.

Die Zutaten für die Sauce zusammen in einem Becher oder Schale. Beiseite. Chop all the vegetables first so they will all be ready to just throw in the pot. I cut everything into long strips including the bok choy. I put the leaves of the bok choy aside.

Wenn das Wasser kocht, add salt to the pot and put the noodles in. Rühren Sie diese. Wenn Sie glutenfreie Nudeln, sie längere Garzeit, über 15 Minuten oder so. When they are 3/4 der Weise geschehen, Start auf dem Gemüse. Sie wollen nicht, sie zu kochen zu früh, sonst werden sie ihre Farbe und Crunch zu verlieren. Put the peanuts in a small, dry skillet and cook until they smell peanuty. Lassen Sie sie nicht brennen. Set them aside when ready.

In a deep skillet or wok, Öl erhitzen, bis es schimmert. Fügen Sie den Knoblauch und Ingwer. Lassen Sie sie nicht brennen. Have the next ingredient ready. Add the scallions and a drop of tamari. Adding a drop of tamari or soy sauce after each ingredient helps develop the flavors. Add the asparagus, then the bell pepper, then the mushrooms and the bok choy stems. Gut mischen.

Using a mug, take some of the cooking water from the pasta pot and add it slowly to the veggie mix. Hinzufügen 2 tsp. of corn starch to thicken and glaze the sauce. Wenn die Nudeln al dente, abtropfen lassen und sie in dem Gemüse. Mix the noodles well with the vegetables. Add the reserved bok choy leaves, the sauce you prepared earlier and mix well. Schalten Sie die Hitze. Garnish with the peanuts and serve.


(Besucht 1,235 mal, 2 Besucher heute)

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One Response to Extreme Makeover Vegan: Gemüse Lo Mein Ausgabe

  1. Anonym Juni 2, 2013 bei 12:32 pm #

    The recipe sounds yummy. I have been wanting Chinese as well.

    They make stainless steel chopsticks now which are reusable. The Chinese government has actually asked their people to stop using the single use wooden chopsticks, because of the impact on the forests.

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