Recipe: Lo Mein and Variations - Flavoring Sauce, Beef and Broccoli Lo Mein, Asian Carry-Out Noodles - Some recipes for B. Durand (Repost of my recipes)

Here are some delicious recipes for your enjoyment!

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LO MEIN AND VARIATIONS
Source: How to Cook without a Book by Pam Anderson
To: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 5-8-2005

Servings: 2

4 to 6 oz beef, pork, chicken, seafood, or tofu, cooked or raw, cut into bite-sized pieces
1 tbsp soy sauce

FLAVORING SAUCE:
1/4 cup chicken broth
1/4 cup soy sauce
2 tsp rice wine vinegar
2 tsp toasted sesame oil
1 tsp red pepper flakes
1 tsp sugar
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1 onion, cut into wedges
8 oz vegetables, cut into bite-sized pieces
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
2 tbsp vegetable oil, divided
8 oz uncooked spaghetti, cooked

Toss the meat with 1 tbsp of soy sauce; set aside to marinate.

Mix the flavoring sauce ingredients together; set aside.

Heat a large (12-inch) heavy-bottomed skillet over low heat while preparing onion, vegetables, garlic, and ginger.

Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.

Put 1 tbsp of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.

Add the raw meat; stir-fry until lightly browned, about 1 minute.

Add the first vegetable; stir-fry until tender-crisp, about 1 minute. (If using a cooked meat, add it now.)

Add the second vegetable; stir-fry about 1 minute longer.

Stir in garlic and ginger. Transfer to a bowl and set aside.

Put the remaining 1 tbsp of oil in the skillet; heat until shimmering. Add the spaghetti; stir-fry until heated through, about 2 minutes.

Return the meat/vegetable mixture to the pan, along with the flavoring sauce; stir-fry to combine and heat through.

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BEEF AND BROCCOLI LO MEIN

1/2 lb. Sirloin steak
2 tsp. soy sauce
2 tsp. sherry
1 tsp. cornstarch
1 pkg. ramen noodles, chicken flavor
2 cups boiling water
1 1/2 cups broccoli florets
1 tbsp peanut oil, canola, or sunflower oil
1 1/2 tbsp oyster sauce
1 tsp. cornstarch mixed with 1 tsp. water

Slice beef thin, put in bowl with soy sauce, sherry, and cornstarch.

Break noodles into 6 pieces. Put in bowl, cover with boiling water. Add part or all of flavor packet. Stir, soak.

Steam broccoli 3 minutes in microwave.

Heat oil in a wok, stir fry pan, or large skillet. Stir fry beef 2 minutes, then add in broccoli and stir fry another 2 minutes.

Pour off 1/3 cup of broth in noodles. Drain noodles.

Add oyster sauce to broth from noodles. Stir cornstarch into broth/oyster sauce mixture and add to hot wok. Cook, stirring until thick.

Add noodles to beef, broccoli, thickened sauce and cook until hot and thick. Serve.

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ASIAN CARRY-OUT NOODLES

1 (8 oz.) pkg angel hair pasta or vermicelli
1 tsp. oil
1 tsp. sesame oil
1/2 onion chopped, medium coarse
1 clove garlic minced
1/4 lb. chicken breast, cubed into bite-sized pieces
1 tbsp grated or minced fresh ginger
2 ribs bok choy or 1 pkg. leaf spinach, thawed and patted dry
1/4 cup chicken broth
2 tbsp dry sherry
1 tbsp soy sauce
1 1/2 tbsp hoisin sauce
green onions, chopped to garnish

Cook pasta al dente; drain.

Heat oils in wok or fry pan. Cook onion and garlic until softened.

Add chicken and stir fry until no longer pink.

Add rest of ingredients through the hoisin sauce. Stir and cook 10 minutes.

Add in pasta, toss, heat well.

Taste and add any salt and pepper needed. Garnish with green onions. Serve hot.