VEGETABLE LO MEIN

Cooking Time:  5 Minutes

Make Ahead:  Linguine can be cooked,
drained and tossed with a tablespoon of
vegetable oil.  Refrigerate up to 24 hours.

Serves 4

Serve with spareribs for a really great
oriental meal.

SHOPPING LIST

Snow Peas, Celery,Wine, Bell Pepper, Bean Sprouts, Mushrooms, Soy Sauce,
Bouillon, Linguine, Peanuts, Oil, Cornstarch

INGREDIENTS

8 ounces linguine
4 stalks celery
1 large red bell pepper
3 tablespoons vegetable oil
8 ounces frozen snow peas, thawed
1 pound bean sprouts
1 can mushrooms, drained (6 ounce size)
1 tablespoon dry white wine or cooking sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon chicken bouillon granules
1/2 cup water
1/4 cup roasted unsalted peanuts

1. Cook pasta according to package directions and drain.  Return to the pot.  Cut the celery into 1/2 inch pieces and the bell pepper into thin slices.
2. Heat oil in a large skillet over a high heat.  Add the snow peas, celery, bell pepper and sprouts.  Cook stirring until vegetables are just ender.  Sir in the mushrooms.
3. Combine, wine, soy sauce, cornstarch, bouillon and water in a small bowl and stir until the granules dissolve.
4. Add soy sauce mixture to the skillet and cook stirring constantly until the mixture thickens (about 1 minute).  Add vegetables to the pasta and stir.  Place on a serving platter and top with peanuts.

VARIATION

You can also add one 8 ounce can of sliced water chestnuts for a really crunchy texture.

EXPRESS COOKING

When you buy pasta (fresh or dried) be sure it is made with semolina (also known as duram wheat).  It absorbs less water and also has a better flavor.

MONEY SAVING TIPS

Bean sprouts tend to spoil quickly.  If you buy them from an asian market that stocks bean sprouts in bulk and receives a fresh supply daily, they will last a little longer.

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