This is a version of lo mein that is rather tasty, but I make no guarantees about its authenticity. I used what I had in the fridge and was pleased with the end result. I would have liked some green onions, so I have added them to the recipe.INGREDIENTS
- 8 oz angel hair pasta
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 8 oz sliced cremini mushrooms
- 3-4 baby bok choy, sliced (or half a bunch of swiss chard)
- 2 green onions, sliced
For the Tofu
- 1 pkg firm tofu, diced
- 1 tbsp cooking sherry
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- few drops of sesame oil
For the Sauce
- 2 tbsp cooking sherry
- 1/4 cup hoisin sauce
- 4 tsp soy sauce
- 1 tsp sesame oil
- 3/4 to 1 cup water
METHOD
1. Cook pasta. When done, rinse with cold water and drain. Set aside.
2. While pasta is cooking, make the tofu. Heat a quality non-stick frying pan over medium heat. Add tofu to pan and cook for 10-15 mins, flipping regularly, until tofu is golden. Mix together sherry, sauces, and oil and add to pan. Cook until liquid has absorbed.
3. Heat a wok over med-hi heat. Put a small amount of oil in the wok and fry the garlic and ginger for 30 seconds. Add in mushrooms and cook for 5 mins, until mushrooms soften enough to your liking. Add some water to the wok if necessary to keep the mushrooms from sticking. Add in bok choy and cook until wilted.
4. Add sauce ingredients and tofu to the wok. Bring to bubbling then remove from heat. Add in pasta and green onions and mix well. Add more water if you want more sauce. Serve.
