Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Hey guys, Fixed this last night and it went over really well with the family. I thought it had a really nice flavor, but “something” had a bite to it that was a little bit more spicy than I personally care for. All and all though- it was really good. Sort of a hint of a sweet taste. I would fix it again. (Once I identify the “bite”!) With kindness, Beth Vegetable Lo Mein ¼ cup of olive oil or canola 2 cups fresh sliced mushrooms 1 cup shredded carrots. (Small slices or “sticks) ½ cup sliced red bell peppers 1 onion chopped 2 cloves minced garlic 2 cups fresh bean sprouts ½ cups chopped green onions ¼ cup Chinese hoisin sauce (Found in the Chinese section at your grocery.) 1 cup vegetable broth 2 tablespoons of honey 1 tablespoon of corn starch 1 tablespoon of soy sauce 1 teaspoon of fresh ground ginger ¼ teaspoon cayenne pepper (Could this be the culprit! Grin) ¼ teaspoon curry powder ½ pound of spaghetti Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Heat oil in a large wok or skillet and stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onion, cook one minute. Stir cornstarch into the vegetable broth and add to stir dry. Stir in hoison sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly. Add cooked spaghetti and toss. Serve immediately. HotJobs - Search new jobs daily now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Hey guys, Fixed this tonight and it went over really well with the family. I thought it had a really nice flavor, but “something” had a bite to it that was a little bit more spicy than I personally care for. All and all though- it was really good. Sort of a hint of a sweet taste. I would fix it again. (Once I identify the “bite”!) With kindness, Beth Vegetable Lo Mein ¼ cup of olive oil or canola 2 cups fresh sliced mushrooms 1 cup shredded carrots. (Small slices or “sticks) ½ cup sliced red bell peppers 1 onion chopped 2 cloves minced garlic 2 cups fresh bean sprouts ½ cups chopped green onions ¼ cup Chinese hoisin sauce (Found in the Chinese section at your grocery.) 1 cup vegetable broth 2 tablespoons of honey 1 tablespoon of corn starch 1 tablespoon of soy sauce 1 teaspoon of fresh ground ginger ¼ teaspoon cayenne pepper (Could this be the culprit! Grin) ¼ teaspoon curry powder ½ pound of spaghetti Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Heat oil in a large wok or skillet and stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onion, cook one minute. Stir cornstarch into the vegetable broth and add to stir dry. Stir in hoison sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly. Add cooked spaghetti and toss. Serve immediately. HotJobs - Search new jobs daily now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Sounds great! Cayenne is very spicy, curry has cayenne in it and fresh ginger too has a kick. Next time keep out the cayenne and cut back on the curry as well to maybe an eighth of a teaspoon. Fennel and cumin are the most distinctive tastes in curry (in my opinion) so maybe you can try just using them instead? The allspice (which in and of itself isn't sweet) in the curry adds a sweet taste when added to foods. That would be something to leave in for sure if you use the other spices instead of curry. Well, I'm just rambling...Thanks for the recipe, I'll try it this weekend (I've been on an Asian food kick recently). Warmly, Allison --- Beth Skeen <boomothergoose wrote: > > > Hey guys, > > > > Fixed this tonight and it went over really well with > the family. I thought it had a really nice flavor, > but “something” had a bite to it that was a little > bit more spicy than I personally care for. All and > all though- it was really good. Sort of a hint of a > sweet taste. I would fix it again. (Once I > identify the “bite”!) > > > > With kindness, > > Beth > > > Vegetable Lo Mein > > > > ¼ cup of olive oil or canola > > 2 cups fresh sliced mushrooms > > 1 cup shredded carrots. (Small slices or “sticks) > > ½ cup sliced red bell peppers > > 1 onion chopped > > 2 cloves minced garlic > > 2 cups fresh bean sprouts > > ½ cups chopped green onions > > ¼ cup Chinese hoisin sauce (Found in the Chinese > section at your grocery.) > > 1 cup vegetable broth > > 2 tablespoons of honey > > 1 tablespoon of corn starch > > 1 tablespoon of soy sauce > > 1 teaspoon of fresh ground ginger > > ¼ teaspoon cayenne pepper (Could this be the > culprit! Grin) > > ¼ teaspoon curry powder > > ½ pound of spaghetti > > > > > > Bring a large pot of lightly salted water to a boil. > Add pasta and cook according to package directions. > Heat oil in a large wok or skillet and stir fry > mushrooms, carrots, peppers, onion and garlic until > tender. Stir in bean sprouts and green onion, cook > one minute. Stir cornstarch into the vegetable > broth and add to stir dry. Stir in hoison sauce, > honey, soy sauce, ginger, cayenne pepper, and curry > powder. Cook and stir until thickened and bubbly. > Add cooked spaghetti and toss. Serve immediately. > > > > > > > > HotJobs - Search new jobs daily now > > [Non-text portions of this message have been > removed] > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 , Beth Skeen <boomothergoose> wrote: > > > Hey guys, > Fixed this tonight and it went over really well with the family. I thought it had a really nice flavor, but " something " had a bite to it that was a little bit more spicy than I personally care for. All and all though- it was really good. Sort of a hint of a sweet taste. I would fix it again. (Once I identify the " bite " !) > With kindness, > > Beth > ~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~ Thanks so much, Beth. This sounds so good. I am going to try it for certain. ~ P_T ~ Ay, in the catalogue ye go for men; As hounds and greyhounds, mongrels, spaniels, curs,/ Sloughs, water rugs and demi-wolves, are clept/ All by the name of dogs: -Macbeth III-1, 93-95 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Allison- I agree with you. I tend to think it was the cayenne pepper that gave it that unwanted kick! If you do happen to fix it, please let me know what you think it was. My husband and I were talking this evening and he indicated he REALLY like the flavor and would have enjoyed it more without the spice. I think if I could find and eliminate that one item it would be a dish that would soon be a favorite. Thanks! With kindness, beth Allison Nations <allyanne2001 wrote: Sounds great! Cayenne is very spicy, curry has cayenne in it and fresh ginger too has a kick. Next time keep out the cayenne and cut back on the curry as well to maybe an eighth of a teaspoon. Fennel and cumin are the most distinctive tastes in curry (in my opinion) so maybe you can try just using them instead? The allspice (which in and of itself isn't sweet) in the curry adds a sweet taste when added to foods. That would be something to leave in for sure if you use the other spices instead of curry. Well, I'm just rambling...Thanks for the recipe, I'll try it this weekend (I've been on an Asian food kick recently). Warmly, Allison --- Beth Skeen wrote: > > > Hey guys, > > > > Fixed this tonight and it went over really well with > the family. I thought it had a really nice flavor, > but “something” had a bite to it that was a little > bit more spicy than I personally care for. All and > all though- it was really good. Sort of a hint of a > sweet taste. I would fix it again. (Once I > identify the “bite”!) > > > > With kindness, > > Beth > > > Vegetable Lo Mein > > > > ¼ cup of olive oil or canola > > 2 cups fresh sliced mushrooms > > 1 cup shredded carrots. (Small slices or “sticks) > > ½ cup sliced red bell peppers > > 1 onion chopped > > 2 cloves minced garlic > > 2 cups fresh bean sprouts > > ½ cups chopped green onions > > ¼ cup Chinese hoisin sauce (Found in the Chinese > section at your grocery.) > > 1 cup vegetable broth > > 2 tablespoons of honey > > 1 tablespoon of corn starch > > 1 tablespoon of soy sauce > > 1 teaspoon of fresh ground ginger > > ¼ teaspoon cayenne pepper (Could this be the > culprit! Grin) > > ¼ teaspoon curry powder > > ½ pound of spaghetti > > > > > > Bring a large pot of lightly salted water to a boil. > Add pasta and cook according to package directions. > Heat oil in a large wok or skillet and stir fry > mushrooms, carrots, peppers, onion and garlic until > tender. Stir in bean sprouts and green onion, cook > one minute. Stir cornstarch into the vegetable > broth and add to stir dry. Stir in hoison sauce, > honey, soy sauce, ginger, cayenne pepper, and curry > powder. Cook and stir until thickened and bubbly. > Add cooked spaghetti and toss. Serve immediately. > > > > > > > > HotJobs - Search new jobs daily now > > [Non-text portions of this message have been > removed] > > > Quote Link to comment Share on other sites More sharing options...
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