- Hey, friends.
It's Shawn, with iwashyoudry.com.
And today,
we are going to be making this awesome Veggie Lo Mein.
It is filled with mushrooms, celery, cabbage,
all the good stuff,
in a sauce that is spectacular.
It tastes just like restaurant quality.
You are going to love it,
and it comes together super quick.
So let's get going.
I cannot wait to show you how to make this.
First off, we're going to mix up our sauce ingredients,
because you want to have everything prepped and ready to go
before you start.
That way, it all just flows really smoothly.
'Kay, we're going to use three tablespoons of soy sauce.
I am using low sodium soy sauce here.
If you like saltier soy sauce, go ahead and use that.
Not a problem.
I am also using two tablespoons of Shao Hsing cooking wine.
It's just Chinese cooking wine.
You can get this...
(bottle pops)
at the Asian market.
I ordered this on Amazon,
because I don't have an Asian market in our town,
and I left the link for that in the blog post too.
You can also substitute the two tablespoons
of Chinese cooking wine for Mirin,
which is another cooking type of cooking wine.
The next thing we're going to use is sweet soy sauce.
Now, this is kind of like a glazed soy sauce.
It's like a thicker, sweet sauce.
It has kind of a molasses taste to it.
I also ordered this on Amazon,
but you can probably find this
in most Asian markets as well.
It gives it a nice, rich, sweet flavor.
And we just need two tablespoons of that.
The next ingredient in our lo mein sauce is oyster sauce.
So this one you can find in most grocery stores.
This has a nice savory flavor to it.
And we just need two tablespoons of this sauce.
I love oyster sauce, 'cause it has a unique flavor.
It's obviously made from oysters.
(bowl tapping)
It is quintessential in this recipe.
'Kay, the next thing we need
is just a half a teaspoon of sesame oil.
You can also find this
in any of your local grocery stores as well.
And just a quarter teaspoon of black pepper.
'Kay, now our sauce is ready.
I'm going to set this aside.
I have a pot of water boiling over here,
and that's for my lo mein noodles.
Now, this lo mein noodle...
I have tested many, many noodles,
and I have found that the best noodle for lo mein
is going to be one that has egg in it.
They have just the right consistency.
They're not sticky, they're not too dense.
They soak up the sauce perfectly.
So I highly recommend getting one with egg in it.
Just look at the ingredients.
So, they only take four minutes to cook.
So I've got my water boiling.
When I'm ready, I'm going to add these in.
And right now, we're going to prep our veggies for the lo mein.
So, I am using eight ounces of mushrooms,
and I've got the sliced ones,
so it just makes it a lot easier.
I have celery,
and I'm going to use just one cup of sliced celery.
(celery slicing)
And I love the celery,
because it adds a nice crunch to the lo mein.
If you're not a celery fan, you can definitely leave it out.
You can swap in carrots, broccoli, bell peppers.
I mean, honestly, any type of vegetable that you like.
Green onions.
And I am going to add in one cup of diced green onions,
(onions dicing)
and this is going to be added in at the end.
So I'm just prepping everything.
Like I said, it goes really quickly,
so you want to have all your ingredients
prepped and ready to go.
And then I am going to add in two cups of cabbage.
This is Napa cabbage.
You can also use regular green cabbage.
Either works fine.
So I'm just going to shred this up,
just about two cups worth.
(cabbage shredding)
(light upbeat music)
And it cooks down nice and small.
So it may seem like a lot, but it'll go in nice and easily.
Okay, so I'm going to set that aside.
That looks good.
So I'm going to heat this wok
with about one tablespoon of vegetable oil.
And I am going to start by sauteing the celery,
because it's a little bit more dense.
(oil sizzling)
Going to get this softened,
slightly.
I still like the crunch of the celery,
so I don't like to make it like super soft.
(celery sizzling)
And then also, because the mushrooms
kind of take a little bit of time,
we're going to add these in as well.
(mushrooms sizzling)
We're going to get these cooked down,
so they're nice and tender.
(veggies sizzling)
All right, now that these are starting,
I'm going to go ahead and add my noodles into my boiling water,
so that they are ready to go
and add right back into the lo mein.
(light upbeat music)
All right, let's add in that cabbage.
I'm going to get this cooked down.
(light upbeat music)
All right, now I'm going to add one teaspoon of garlic.
(wok tapping)
And we're going to stir this until it gets nice and fragrant,
just about 30 seconds.
(veggies stirring)
'Kay, we're going to add the noodles right to our veggies.
Give your sauce a little bit of a stir,
just before you add it in.
And then add those green onions.
Perfect.
'Kay, now let's just combine it all together.
We're going to let the sauce thicken a little bit in that
while it cooks and coats the noodles and soaks in.
You're going to see
just how quick and easy this comes together.
So delicious.
'Kay, I can see the sauce is already thickened.
The noodles are perfectly coated.
There's tons of nice, tender, crisp veggies in here.
Look at that, guys.
That look good, or what?
Ooh.
Get a couple mushrooms in there.
Oh, yummy.
All that cabbage has cooked down.
We've got the nice, tender mushrooms,
crunchy bits of celery.
Ooh, I cannot wait to give this a try.
Let me see.
(drawer opening)
Let's see if I can use these again. (laughs)
All right.
I'm telling you guys, this comes together so quickly.
Wooh.
All right, here we go.
That's a lot.
(lips smacking)
Mm.
(Shawn laughs)
Mm.
Oh, my gosh, you guys.
Mm, this is so good.
This is like restaurant quality at home.
I'm telling you,
follow the directions for the sauce and those noodles,
add in whatever veggies you like.
Make this your own.
You guys are going to love it.
Look at how saucy these noodles are.
They're just perfect.
They're not sticky.
Ooh, so good.
I cannot wait for you guys to try this.
Thanks for watching.
Don't forget to head to iwashyoudry.com,
to check out this recipe,
as well as more delicious Asian cuisine, just like this.
And I will see you guys next time.
Bye.