I might as well admit it myself before one of you makes a comment about it. I'm on a mushroom kick right now. In the past 2 weeks, on my New Veggie Quest, I have tried porcini, shiitake and today .. New Vegetable #14, is also a mushroom. This time it is the Oyster Mushroom!
I really enjoy mushrooms in stir fries and have been thinking about making Vegetable Lo-Mein from the Everyday Happy Herbivore cookbook by Lindsay Nixon. When I opened up the recipe today, I realized I didn't have several of the ingredients listed in it, so I decided to improvise, and use my Oyster mushrooms at the same time ... the end result was definitely to my liking ...
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| Oyster Lo-Mein |
- 4-6 oz fresh oyster mushrooms, sliced
- 4-8 oz fresh snow peas, whole
- 2 tsp minced garlic
- 1/2 cup vegetable broth
- 2 tbsp Soy sauce
- 2 tbsp Annie Chun's Chinese Stir Fry Sauce
- 2-3 tbsp Nutritional Yeast (heaping)
- 1 cup boiled spaghetti
- 1-2 tsp Red pepper flakes (optional)
- Salt and pepper (freshly ground), to taste.
Directions:
Boil spaghetti and set aside. In a skillet on medium heat, add vegetable broth and garlic. Allow the garlic to release its aroma and add sauces, mix and add snow peas. Cook down for a few minutes, and then add mushrooms. Mix well, and then add spaghetti. Add salt to taste, cover and let sit for a few minutes to allow the flavors to blend. Serve, with red pepper flakes (optional) and freshly ground black pepper.
The nutritional yeast makes the noodles just a tad sticky. If you want a more authentic look, you might hold back on the NY. I like it as its a great source of Vitamin B12, in my otherwise 100% plant-based diet.
The nutritional yeast makes the noodles just a tad sticky. If you want a more authentic look, you might hold back on the NY. I like it as its a great source of Vitamin B12, in my otherwise 100% plant-based diet.
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