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. Mais, 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: cogumelos, pimentão, cebolinha, 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 🙂
Para o molho:
1/4 xícara de caldo de legumes
1/4 tamari sem glúten copo
2 TSP. marrom vinagre de arroz
2 TSP. óleo de gergelim torrado
1 TSP. esmagados flocos de pimenta vermelha
1 Tbs. néctar de agave
For the lo mein:
1 lb. macarrão de arroz marrom
1 Tbs. peanut or safflower oil
1 Tbs. gengibre fresco, picado
4 dentes de alho, picado
3 cebolinha, cortar 1 polegadas peças
1 Tbs. gluten-free tamari for seasoning
1 bando espargos, cortar 1 polegadas peças
1 pimentão vermelho, cortar 1 polegadas peças
3 bok choy bebê, trimmed and cut into 1 polegadas peças
10 oz. cogumelos, fatiado
2 TSP. corn starch
toasted peanuts for garnish
Encha uma panela grande com água a ferver para o macarrão. Nota: você está indo para reservar um pouco da água de cozimento para o molho mais tarde.
Misture os ingredientes para o molho juntos em uma caneca ou tigela. Pôr de lado. 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.
Quando a água estiver a ferver, add salt to the pot and put the noodles in. Mexa-los. Se você estiver usando macarrão sem glúten, eles demoram mais para cozinhar, sobre 15 minutos, ou então. When they are 3/4 do caminho feito, iniciar nos vegetais. Você não quer para cozinhá-los muito cedo ou então eles vão perder a sua cor e crise. Put the peanuts in a small, dry skillet and cook until they smell peanuty. Não os deixe queimar. Set them aside when ready.
In a deep skillet or wok, aqueça o óleo até que brilha. Adicione o alho e gengibre. Não os deixe queimar. 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. Misture bem.
Using a mug, take some of the cooking water from the pasta pot and add it slowly to the veggie mix. Adicionar 2 TSP. of corn starch to thicken and glaze the sauce. Quando o macarrão al dente são, drená-los e adicioná-los aos vegetais. Mix the noodles well with the vegetables. Add the reserved bok choy leaves, the sauce you prepared earlier and mix well. Desligue o fogo. Garnish with the peanuts and serve.