We had purchased a head of cabbage for fish tacos and had a lot leftover. We were planning on making a stir fry, when Nicole randomly came across this recipe for cabbage lo mein. We made it twice in the last two weeks with various vegetables (including baby bok choy from our CSA delivery). Of course we added additional vegetables (carrots, cauliflower, leeks, celery), but followed the recipe pretty close. The main change was in the sauce; rather than chicken stock we used vegetable broth I made from various vegetables (carrots, cabbage, leeks, celery), a bouillon cube, ginger, dash of soy sauce and oyster sauce.
The first time we made it, we took some of the vegetable stock, added some chicken and cilantro wontons from Trader Joe's (although I need to make some wontons from scratch soon), and some sliced cabbage and sprouts. Both times, we made crispy tofu along with it...little tofu cubes tossed in cornstarch and fried until crispy.
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