Makeover Vegan Extreme: Légumes Lo Mein édition

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: champignons, poivron, échalotes, 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 🙂

Pour la sauce:
1/4 tasse de bouillon de légumes
1/4 tamari sans gluten tasse
2 c. brun vinaigre de riz
2 c. l'huile de sésame grillé
1 c. de flocons de piment rouge
1 Tbs. nectar d'agave

For the lo mein:
1 lb. nouilles de riz brun
1 Tbs. peanut or safflower oil
1 Tbs. gingembre frais, hachées
4 gousses d'ail, hachées
3 échalotes, couper en 1 morceaux d'un pouce
1 Tbs. gluten-free tamari for seasoning
1 botte d'asperges, couper en 1 morceaux d'un pouce
1 poivron rouge, couper en 1 morceaux d'un pouce
3 bébé bok choy, trimmed and cut into 1 morceaux d'un pouce
10 oz. champignons, tranchés
2 c. corn starch
toasted peanuts for garnish

Remplir une grande casserole d'eau à bouillir pour les nouilles. Remarque: vous allez réserver plus tard partie de l'eau de cuisson pour la sauce.

Mélanger les ingrédients de la sauce ensemble dans une tasse ou un bol. Mettez de côté. 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.

Lorsque l'eau est bouillante, add salt to the pot and put the noodles in. Remuez. Si vous utilisez des nouilles sans gluten, ils prennent plus de temps à cuire, sur 15 minutes ou plus. When they are 3/4 de la façon dont fait, commencer sur les légumes. Vous ne voulez pas de les faire cuire trop tôt, ou bien ils vont perdre leur couleur et croquant. Put the peanuts in a small, dry skillet and cook until they smell peanuty. Ne laissez pas les brûler. Set them aside when ready.

In a deep skillet or wok, chauffer l'huile jusqu'à ce qu'il miroite. Ajouter l'ail et le gingembre. Ne laissez pas les brûler. 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. Mélangez bien.

Using a mug, take some of the cooking water from the pasta pot and add it slowly to the veggie mix. Ajouter 2 c. of corn starch to thicken and glaze the sauce. Lorsque les nouilles al dente, égouttez-les et ajoutez-les aux légumes. Mix the noodles well with the vegetables. Add the reserved bok choy leaves, the sauce you prepared earlier and mix well. Eteignez le feu. Garnish with the peanuts and serve.

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One Response to Makeover Vegan Extreme: Légumes Lo Mein édition

  1. Anonymous Juin 2, 2013 à 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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