Vegetable Lo Mein

Vegetable Lo Mein

Ingredients:

                (4 to 6 persons)
1 medium  onion, halved from pole to pole, each half cut into eight wedges

 4 ounces shredded cabbage

 4 ounces sliced mushrooms

1 1/2 teaspoons  garlic

 1 1/2 teaspoons minced  fresh ginger

1 tablespoon  soy sauce

 2 tablespoons vegetable oil, divided

4 cups of leftover cooked spaghetti (about 8 oz uncooked)

 Lo Mein Flavoring Sauce

1/4 cup chicken broth

1/4 cup  soy sauce

2 teaspoons  rice wine vinegar

 2 teaspoons  toasted sesame oil

 1 dash  hot red pepper flakes

1 teaspoon sugar

Directions:

1 Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.

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

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

 4 Add the mushroom, sir fry until tender crisp, about 1 minute.

 5 Add the cabbage, stir-fry about 1 minute or so longer.

 6 Stir in garlic and ginger.

 7 Transfer vegetable mixture to a plate and set aside.

 8 Put the remaining 1 T. of oil in the skillet; heat until shimmering.

 9 Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.

 10 Serve immediately.