2 tbsp. (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces
1/2 lb. assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
4 scallions, thinly sliced on a diagonal
2 cup (about 4 handfuls) fresh bean spouts
2 inch fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 lb. lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup aged tamari soy sauce
1 tbsp. toasted sesame oil, several drops
Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir-fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
Add the cooked noodles and toss to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. YIELD: 4 servings
Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.