Protein:
Your choice , we like shrimp , chicken , or pork . Beef works well too .
All should be sliced thinly except shrimp .

Sauce :
1 1/2 tbsp dark soy sauce
1 1/2 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp apple cider vinegar

Lo Mein:
6 oz linguine
1 tbsp sesame oil
green onions OR sliced onions
2-3 cups julienne/thinly sliced veggies - bok choi , carrots , celery
, shrooms , etc
1-2 tbsp mirin

Mix all sauce ingredients in a small container and set aside .

I start by browning the protein in my wok in a small amount of veggie
oil with a dash of sesame oil then setting it aside , followed by
sauteing the veggies until tender-crisp . Deglaze with the mirin to
loosen the bits of veggie stuck to the wok .
While the protein is browning , put the water on for the pasta .
When the pasta water comes to a boil , add the pasta and start the rest
of the stuff (veggies) in the wok . If you time it right it'll be ready
at the same time the pasta is done .
Drain the pasta and add to the veggies , add meat back too . Pour
about half of the sauce in the wok and mix well - you can add more , but
can't take any away ...

This recipe came from Pinch of Yum , I've modified it slightly to
suit our taste . It's listed as "15 minute Lo Mein" if you'd like to see
the original .
Happy eatin' !
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On Wed, 31 Mar 2021 13:34:08 -0500, Snag > wrote:

> Protein:
>Your choice , we like shrimp , chicken , or pork . Beef works well too .
>All should be sliced thinly except shrimp .
>
> Sauce :
>1 1/2 tbsp dark soy sauce
>1 1/2 tbsp light soy sauce
>1 tsp sesame oil
>1 tsp sugar
>1 tsp apple cider vinegar
>
>Lo Mein:
>6 oz linguine
>1 tbsp sesame oil
>green onions OR sliced onions
> 2-3 cups julienne/thinly sliced veggies - bok choi , carrots , celery
>, shrooms , etc
>1-2 tbsp mirin
>
> Mix all sauce ingredients in a small container and set aside .
>
> I start by browning the protein in my wok in a small amount of veggie
>oil with a dash of sesame oil then setting it aside , followed by
>sauteing the veggies until tender-crisp . Deglaze with the mirin to
>loosen the bits of veggie stuck to the wok .
> While the protein is browning , put the water on for the pasta .
>When the pasta water comes to a boil , add the pasta and start the rest
>of the stuff (veggies) in the wok . If you time it right it'll be ready
>at the same time the pasta is done .
> Drain the pasta and add to the veggies , add meat back too . Pour
>about half of the sauce in the wok and mix well - you can add more , but
>can't take any away ...
>
> This recipe came from Pinch of Yum , I've modified it slightly to
>suit our taste . It's listed as "15 minute Lo Mein" if you'd like to see
>the original .
> Happy eatin' !

Thank you for posting this. I've copied and saved it. It sounds
delicious.
Thanks again
Janet US

On 31/03/2021 19:34, Snag wrote:
> Â*Protein:
> Your choice , we like shrimp , chicken , or pork . Beef works well too .
> All should be sliced thinly except shrimp .
>
> Â*Sauce :
> 1 1/2 tbsp dark soy sauce
> 1 1/2 tbsp light soy sauce
> 1 tsp sesame oil
> 1 tsp sugar
> 1 tsp apple cider vinegar
>
> Lo Mein:
> 6 oz linguine
> 1 tbsp sesame oil
> green onions OR sliced onions
> 2-3 cups julienne/thinly sliced veggies - bok choi , carrots , celery ,
> shrooms , etc
> 1-2 tbsp mirin
>
> Â*Mix all sauce ingredients in a small container and set aside .
>
> Â*I start by browning the protein in my wok in a small amount of veggie
> oil with a dash of sesame oil then setting it aside , followed by
> sauteing the veggies until tender-crisp . Deglaze with the mirin to
> loosen the bits of veggie stuck to the wokÂ* .
> While the protein is browning , put the water on for the pasta .
> When the pasta water comes to a boil , add the pasta and start the rest
> of the stuff (veggies) in the wok . If you time it right it'll be ready
> at the same time the pasta is done .
> Â*Drain the pasta and add to the veggies , add meat back too . Pour
> about half of the sauce in the wok and mix well - you can add more , but
> can't take any away ...
>
> Â*This recipe came from Pinch of Yum , I've modified it slightly to suit
> our taste . It's listed as "15 minute Lo Mein" if you'd like to see the
> original .
> Â*Happy eatin' !

===

Thanks very much))

Snag wrote:
....
> 1 tsp sesame oil
....
> 1 tbsp sesame oil
....

i'm assuming that this is toasted sesame oil? or?

one is very strong compared to the other.


songbird

On 3/31/2021 3:58 PM, songbird wrote:
> Snag wrote:
> ...
>> 1 tsp sesame oil
> ...
>> 1 tbsp sesame oil
> ...
>
> i'm assuming that this is toasted sesame oil? or?
>
> one is very strong compared to the other.
>
>
> songbird
>

The label reads :
Imperial Dragon
100% pure
Sesame Seed Oil
An Oriental Seasoning Oil

There is no mention of toasted . It is pretty strong and I use it
sparingly . This recipe uses more than any other dishes I've used it in .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On 3/31/2021 2:21 PM, US Janet wrote:
> On Wed, 31 Mar 2021 13:34:08 -0500, Snag > wrote:
>
>> Protein:
>> Your choice , we like shrimp , chicken , or pork . Beef works well too .
>> All should be sliced thinly except shrimp .
>>
>> Sauce :
>> 1 1/2 tbsp dark soy sauce
>> 1 1/2 tbsp light soy sauce
>> 1 tsp sesame oil
>> 1 tsp sugar
>> 1 tsp apple cider vinegar
>>
>> Lo Mein:
>> 6 oz linguine
>> 1 tbsp sesame oil
>> green onions OR sliced onions
>> 2-3 cups julienne/thinly sliced veggies - bok choi , carrots , celery
>> , shrooms , etc
>> 1-2 tbsp mirin
>>
>> Mix all sauce ingredients in a small container and set aside .
>>
>> I start by browning the protein in my wok in a small amount of veggie
>> oil with a dash of sesame oil then setting it aside , followed by
>> sauteing the veggies until tender-crisp . Deglaze with the mirin to
>> loosen the bits of veggie stuck to the wok .
>> While the protein is browning , put the water on for the pasta .
>> When the pasta water comes to a boil , add the pasta and start the rest
>> of the stuff (veggies) in the wok . If you time it right it'll be ready
>> at the same time the pasta is done .
>> Drain the pasta and add to the veggies , add meat back too . Pour
>> about half of the sauce in the wok and mix well - you can add more , but
>> can't take any away ...
>>
>> This recipe came from Pinch of Yum , I've modified it slightly to
>> suit our taste . It's listed as "15 minute Lo Mein" if you'd like to see
>> the original .
>> Happy eatin' !
>
> Thank you for posting this. I've copied and saved it. It sounds
> delicious.
> Thanks again
> Janet US
>

You're most welcome . We think it compares favorably with our favorite
from the China Wok in Cordova Tn ('burb of Memphis) . We ain't can I see
'ers but we do know what we like .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

Snag wrote:
....
> The label reads :
> Imperial Dragon
> 100% pure
> Sesame Seed Oil
> An Oriental Seasoning Oil
>
> There is no mention of toasted . It is pretty strong and I use it
> sparingly . This recipe uses more than any other dishes I've used it in .


if it is dark and strong flavored it is toasted sesame oil.


https://www.cooksillustrated.com/art...-to-sesame-oil


songbird

On 3/31/2021 10:54 PM, songbird wrote:
> Snag wrote:
> ...
>> The label reads :
>> Imperial Dragon
>> 100% pure
>> Sesame Seed Oil
>> An Oriental Seasoning Oil
>>
>> There is no mention of toasted . It is pretty strong and I use it
>> sparingly . This recipe uses more than any other dishes I've used it in .
>
>
> if it is dark and strong flavored it is toasted sesame oil.
>
>
> https://www.cooksillustrated.com/art...-to-sesame-oil
>

My bottle just says "Pure Sesame Oil." No mention of toasted or not but
it's very strong and needs to be used sparingly.

My cute little jar of sesame seeds come untoasted but I toast them in a
dry skillet before using them.

Gary wrote:
> On 3/31/2021 10:54 PM, songbird wrote:
>> Snag wrote:
>> ...
>>> The label reads :
>>> Imperial Dragon
>>> 100% pure
>>> Sesame Seed Oil
>>> An Oriental Seasoning Oil
>>>
>>> There is no mention of toasted . It is pretty strong and I use it
>>> sparingly . This recipe uses more than any other dishes I've used it in .
>>
>>
>> if it is dark and strong flavored it is toasted sesame oil.
>>
>>
>> https://www.cooksillustrated.com/art...-to-sesame-oil
>>
>
> My bottle just says "Pure Sesame Oil." No mention of toasted or not but
> it's very strong and needs to be used sparingly.

it is one of those signature flavors - some dishes aren't
right without it. Lo mein is one of them.


> My cute little jar of sesame seeds come untoasted but I toast them in a
> dry skillet before using them.

i do that with mustard seeds and fenugreek or some of the
other whole seed ingredients, but i don't cook with sesame
seeds at all these days. i don't even bother with tahini
any more since i don't notice it missing from the one recipe
i make the most that called for it. if anything i make calls
for a hint of a nutty roasted flavor a small amount of peanut
butter works just as well.

in recent weeks we've been roasting our own almonds and
those are good snacks. they're helping me switch away from
other more sugary snacks.


songbird

On Thu, 1 Apr 2021 11:17:28 -0400, songbird >
wrote:

>Gary wrote:
>> On 3/31/2021 10:54 PM, songbird wrote:
>>> Snag wrote:
>>> ...
>>>> The label reads :
>>>> Imperial Dragon
>>>> 100% pure
>>>> Sesame Seed Oil
>>>> An Oriental Seasoning Oil
>>>>
>>>> There is no mention of toasted . It is pretty strong and I use it
>>>> sparingly . This recipe uses more than any other dishes I've used it in .
>>>
>>>
>>> if it is dark and strong flavored it is toasted sesame oil.
>>>
>>>
>>> https://www.cooksillustrated.com/art...-to-sesame-oil
>>>
>>
>> My bottle just says "Pure Sesame Oil." No mention of toasted or not but
>> it's very strong and needs to be used sparingly.

We buy ours at BJs in a 17 ounce bottle. The label clearly says
"Toasted Sesame Oil", Packed by Sovena, Rome NY. The seeds are from
Mexico. Learn more at www.cookwelloils.com It's potent so I use it
by drops, a few drops in all my Chinese dishes, especially soups.
Toasted Sesame Oil is not a cooking oil, it's used as a flavoring at
the end of cooking.

> it is one of those signature flavors - some dishes aren't
>right without it. Lo mein is one of them.
>
>
>> My cute little jar of sesame seeds come untoasted but I toast them in a
>> dry skillet before using them.
>
> i do that with mustard seeds and fenugreek or some of the
>other whole seed ingredients, but i don't cook with sesame
>seeds at all these days. i don't even bother with tahini
>any more since i don't notice it missing from the one recipe
>i make the most that called for it. if anything i make calls
>for a hint of a nutty roasted flavor a small amount of peanut
>butter works just as well.
>
> in recent weeks we've been roasting our own almonds and
>those are good snacks. they're helping me switch away from
>other more sugary snacks.
>
>
> songbird