Lo Mein Mixture Stir Fried Crabmeat Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.

Steps:

• 1. Cut up your chicken into bite-sized pieces and add them to a wok or large frying pan. Cook all the way through.
• 2. In a separate pot cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
• 3. In a small saucepan, add all of the ingredients for the sauce except for the corn starch and the water. Bring to a boil.
• 4. Once it is boiling, mix the corn starch and water together. Add to the sauce stirring until it has thickened. Reduce to low and cover.
• 5. In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

Steps:

• Cook noodles according to package directions. In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; toss to coat. Marinate at room temperature for 10 minutes., Meanwhile, in a small bowl, mix the hoisin sauce, water, sugar and remaining soy sauce until smooth. In a large skillet, heat oil over medium-high heat. Add chicken mixture; stir-fry until no longer pink. Stir in sauce mixture and spinach., Drain noodles; add to skillet and toss to combine. Cook and stir just until spinach is wilted.

Steps:

• In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrots in oil. Add the peas, red pepper, ginger and garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add crab; heat through. Serve with rice if desired.

Steps:

• 1. Pick over and flake crabmeat. Blanch bean sprouts. Slice bamboo shoots, mushrooms and onion. 2. Combine soy sauce, sugar, salt, pepper and sesame oil. 3. Heat remaining oil. Add remaining salt, then onion stir-fry until translucent. Add mushrooms stir-fry to soften. Add crabmeat and stir-fry 1 minute more. 4. Add bean sprouts and bamboo shoots stir-fry to heat through (about 1 minute). Then combine mixture with tossed noodles (Lo Mein), gently blending in the soy-sugar mixture during the last minute of cooking. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Soak dried mushrooms. 2. Slice roast pork, celery, Chinese cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. 3. Heat oil. Add ginger root and garlic stir-fry to brown lightly. Add pork and stir-fry a few times. Then stir in sherry to blend. 4. Add all vegetables except snow peas, and stir-fry 1 minute more. 5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATIONS: * For the roast pork, substitute cooked beef, ham, chicken, duck, crabmeat, lobster or shrimp. * In step 3, add with the garlic and ginger root 2 scallion stalks, cut in 1/2-inch sections. * When using the mixture as a topping, as in Soft-Fried Noodles I, thicken at the end of step 5 with a paste made of 1 tablespoon cornstarch, 1 tablespoon cold water, 3 tablespoons soy sauce and 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.