Veggie "The Rack" Lo Mein
Team: Rusty's Racking Crew
Host School: Twin Valley Middle High School
Age Group: Middle School
Ingredients
1 1/2 Pound Linguine
3 eggs
1/2 head of cabbage
1 Large Carrot
2 cups snow peas
1/2 red pepper
1 onion
2 cloves garlic
4 stalks scallions
1 cup peas
10 baby portobello mushrooms
Sauce:
1 cup water
3/4 tsp vegetable broth
2 tsp ginger
1 Tbsp Rice Vinegar
1/4 cup brown sugar
1/4 cup Hoisin sauce
4 Tbsp Honey
2 Tablespoons Grated Ginger
Pinch of red pepper flakes
Zest and juice of one orange
2 Tablespoons cornstarch
3/4 cup Soy sauce
Preparation Instructions
Blanch Pasta-stir it, don’t overcook it, strain it, chill it.
Sauce- 1 cup water, ¾ tsp veg broth(bring to boil), add 2 tsp ginger, 1 T rice, ¼ cup brown sugar, ¼ cup Hoisin, 4 T Honey, 2 T Grated Ginger, pinch red pepper flakes, zest and juice of 1 orange. Separately add 2 T corn ¾ cup Soy Sauce, whisk into simmering stock.
Scramble 3 eggs- set aside
Cabbage - slice ½ head cabbage, 1 large carrot place in bowl
Cut- 2 cups Snow peas, ½ Red Pepper, 1 Onion, 2 clove Garlic, 4 stalk Scallion, 1 cup Peas, 10 baby port. mushrooms.
Heat pan adding ⅓ cup oil, ¼ cup sesame oil.
add in order
onion let cook 1 min. add garlic
cabbage and carrot cook for 1 min. or until carrot cooked half way
add Snow peas,red pepper, mushroom
add Sauce mix in well
add pasta
add peas and scallions