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Chicken lo mein recipe rachael ray rice

Chicken lo mein recipe rachael ray rice
Ingredients
  • two tablespoons (2 removes the pan inside a slow drizzle) vegetable or wok oil
  • 1 cup (2 handfuls) snow peas, halved on the diagonal
  • 1 red bell pepper, seeded and reduce match stick size pieces
  • 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if required
  • 4 scallions, thinly sliced on the diagonal
  • 2 cups (about 4 handfuls) fresh bean sprouts
  • 2 " fresh ginger root root, minced or grated with hands grater
  • 4 cloves garlic clove, minced
  • 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
  • 1/2 cup aged tamari soy sauce
  • 1 tablespoon toasted sesame oil, several drops
  • Wok oil is infused with ginger root and garlic clove and it is broadly on the Worldwide Foods aisle from the market.
  • Cooked shredded pork, chicken, or small de-veined shrimp may be included to this dish in almost any combination.
Directions

Heat a wok-formed skillet or large non-stick skillet over high temperature. When pan is extremely hot, add oil, (it'll smoke a little) then, immediately add some snow peas. pepper, mushrooms. scallions. and bean sprouts. Stir fry for one minute to flavor the oil, adding the ginger root and garlic clove, and stir-fry 2 minutes. Add some cooked noodles and toss with to mix. Add some soy sauce and chuck the ball ingredients to coat noodles evenly with sauce. Transfer the lo mein to some serving platter and garnish having a drizzle of toasted sesame oil .

Recipe thanks to Rachael Ray

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