Recipe: <!-- -->Vegetable Lo Mein<!-- -->
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Teaching children to eat with chopsticks is great fun...
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Cooking tools:
- Pot
- Colander
- Wok
- Skillet
- Saucepan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Tongs
- Wooden spoon
- Stove
- Paper towel
- Serving platter
Ingredients
- 12 ounces lo mein noodles or whole wheat spaghetti
- 2 teaspoons sesame oil
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola oil, divided
- 2 tablespoons minced fresh ginger
- 4 1/2 teaspoons minced garlic (about 3 cloves)
- 1/3 cup sliced green onions
- 1 cup julienne carrot (2 large)
- 1 cup thinly sliced celery (1-2 stalks)
- 1 thinly sliced red onion
- 3/4 cup fresh bean sprouts
- 3 tablespoons chopped fresh cilantro
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