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Vegetable Lo Mein

1 package lo mein noodles or linguine
10-12 mushrooms, sliced)
1 medium onion, sliced
1 small zucchini, sliced
1 package firm tofu
1 to 3 teaspoons ground ginger
2 tbsp low sodium soy sauce
1 tbsp corn starch
2 tsps garlic powder

You can add any other vegetable you want-broccoli, pepper, etc.

Cut up all vegetables. Start the water boiling for the lo mein
noodles. As it comes to a boil, add in a dash of soy sauce and
some ginger powder to the water; it adds a lot of flavor to the
noodles. Add noodles to water. In a wok or a big pan add a few tbsp
of water. You can add oil, but it works just as well without it.
Add the ginger powder and the garlic to the water. Add tofu and
cook until firm. Remove from pan. Add a little more water and then
start to add veg. Put onions in first and sweat them. Then add the
other veg. If you use zucchini, you might want to wait until
everything is almost done before adding them, otherwise they might
over cook. Put on low heat and cover to steam the veg. (push all
of the veg. to the side of the pan, leaving a space in the middle
they steam better this way). When the noodles are almost done take
a tbsp of the liquid in the pan and add it to a tbsp of corn starch
in a separate dish. Mix well and then return it to the pan and mix.
Add the tofu back into the pan after you have added the starch
mixture. Drain the noodles and then add to the pan and toss well.
You can add more soy sauce before serving if you want.

Serves: 4-6 Preparation time: 30 mins.


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