So I got this really super-duper wok-like pan over the weekend and it inspired the latest in our series of New-found Asian Capabilities.
As soon as I bought the pan, I immediately headed to the grocery store to get the ingredients.
6 oz lo mein noodles
3 scallions, chopped (white parts only)
3 tbsp peanut oil
1 tsp sesame oil
2 cups broccoli florets
1 1/2 cups diced or matchstick-cut carrots
1 cup frozen peas
1 cup edamame (without shells)
1 tsp grated ginger
3 tbsp Szechuan spicy stir-fry sauce
2 tbsp soy sauce
2 tablespoons chopped peanuts
2 tsp sesame seeds
Boil the noodles as directed.
Drain, toss with a tiny bit of vegetable oil, and set aside.
(For the remainder of our program, you’ll be stirring pretty constantly. And frying.)
Heat the oils in a large wok or non-stick pan on medium-high heat and add scallions, frying for a minute.
Add vegetables and edamame and cook for about 5 minutes.
Add cooked noodles and cook for another few minutes.
Finally, add ginger, stir-fry sauce, peanuts, sesame seeds, and soy sauce and cook for a few minutes.
Makes 4 servings.
Note: Instead of the edamame, you can use a package (14 oz) of extra-firm tofu, cubed. Just add the tofu to the hot oil at the beginning and fry until golden-brown before adding the vegetables. So good!