Last week the hubby and I had a hankering for Chinese food and dug out a recipe my Aunt Michele had shared for Lo Mein. We also picked up some assorted sushi rolls from Price Chopper. Although not true sushi (all cooked California style rolls) they were delicious none the less. In order to make the Lo Mein, I had to pick up Tamara Sauce (a dark soy sauce) and Hoisin Sauce. The recipe only utilizes 3 TBSP of each, so I am looking for more recipes to use up both these items. If you have any please share and I will do the same by posting the Lo Mein recipe, courtesy of Aunt Michele, here:
- 3 tablespoons Hoisin sauce
- 3 tablespoons Tamara sauce
- 1 teaspoon hot sauce
- 1 pound spaghetti
- Salt / pepper to taste
- 4tbsp vegetable oil
- 2 large eggs, beaten
- 3 chicken breasts cut into strips (can substitute Pork, Beef, Shrimp, etc)
- 4 cloves garlic, chopped (I used minced)
- 1/2 pound mushrooms, chopped
- 1 red bell pepper sliced into strips
- Mix together sauce ingredients and reserve.
- Bring pasta water to a boil, salt water and cook spaghetti as per box instructions.
- While pasta cooks, heat a tablespoon of vegetable oil in nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them. Remove and reserve.
- Season the meat with salt and pepper. Heat the remaining vegetable oil then add meat and stir-fry 4 minutes.
- Push meat to the side and add garlic, red pepper, and mushrooms. Stir-fry 2 minutes, then drain.
- Combine all ingredients (pasta, veggies, eggs, chicken) in the pot used for spaghetti. Pour sauce over all and toss to combine.