I got this recipe from Living on Love - I was looking for a way to use up some cabbage I had bought for a different recipe, and this fit the bill nicely. It appeals to me the way most stir frys do - it's versatile, quick and easy! Use it as an outlet for any veggies you haven't found a home for :)
Mary Ellen's Veggie Lo Mein
First a disclamer - I'm sure there is a proper, more authentic way to make Veggie Lo Mein, but this isn't it! This recipe was created as a way to quell a pregnancy craving for Chinese food and has since become a family favorite. It's also pretty easy to throw together and very flexible as far as ingredients.
Veggies on hand - (use leftovers, or bagged frozen - If I have no leftovers I grab a bag of California mix, broccoli carrots and cauliflower!)
1 small onion, diced
1 cup coarsely chopped cabbage (optional)
1 can water chestnuts (optional)
Whole Wheat spaghetti
2-4 Tbsp Soy Sauce
1-2 Tbsp Minced Garlic
1/2 Tbsp ground ginger
Red Pepper flakes to taste
1 - 2 tbsp of oil
1. Cook whole wheat spaghetti until just overdone, should be less than al dente.
2. Heat oil in a large skillet. Add minced garlic and sliced onions. Cook until onions become tender (about 3 mins).
3. Add shredded cabbage and water chestnuts (if using) to skillet along with red pepper flakes to taste (I usually add 1/8 to 1/4 tsp, that's powerful stuff!).
4. Add in veggies, soy sauce (about 2-3 tbsp) and ground ginger with a tablespoon of water. Cover and cook until broccoli and carrots become tender. If using frozen, cook until veggies are cooked through.
5. Drain pasta and add to the skillet. Stir fry with veggie mixture for an additional 3-5 minutes, or until the pasta has a firmer texture. Add more soy sauce to taste.
Veggies - will vary, but not more than $2.00
Pasta - $1.20
Water Chestnuts - $0.60
Spices - $0.05
Oil - $0.04
Grand Total: $3.89 (or less, depending on your veggies!)