My grandfathers, uncles, and my Dad were coal miners in the western part of Virginia and southern West Virginia - hard, honest work for minimal pay. The women in our families worked equally as hard in raising children and keeping house - and making the most wonderful meals out of the simplest ingredients! I have learned from my own cooking experience that the best part of preparing something is in sharing it with others who enjoy it, too. That is the purpose behind this blog: not only to preserve our family recipes, but to share them with others who can use and enjoy them as much as we have. Thanks for stopping by! Cris

A Note: I do not condone the use or consumption of beverage alcohol in any form for any reason. Therefore, the recipes posted here on our blog do not contain wine, beer, or liquor in any form.

Thursday, June 14, 2018

Easy and Delicious Broccoli Lo Mein

Photo of Broccoli and Shrimp Lo Mein / CE Watson

Easy and Delicious Broccoli Lo Mein  

8 - 10 oz lo mein or spaghetti noodles
4-5 cups broccoli florets (fresh or frozen)
1 tbsp oil (olive or vegetable oil)
3 cloves of garlic, minced
1 medium carrot, peeled and shredded
1/3 cup soy sauce (low-sodium preferred)
1/4 tesp ground ginger
1/4 tesp crushed red peppers
1/4 tesp black pepper
(Sweet red sauce or Hoisen sauce can be added also - about 2 tbsp.)

1. In a small bowl, combine the soy sauce, red sauce, and spices and wisk until blended.  Set aside.

2. In large pot of boiling water, cook the noodles according to the instructions on the box.  Add the broccoli the last 7-8 minutes and cook until broccoli is tender. 

3. Drain the noodles and broccoli.

4. While the noodles and broccoli are cooking, heat the oil in a medium skillet.  Add the garlic and carrots and cook for about 5 minutes.  Carrots should be slightly brown but still firm.

5. Add the noodles and broccoli to the skillet and toss with the soy sauce and spices until well coated.

You can include cooked shrimp or strips of cooked beef, chicken, or pork for variety.  If using raw meat, brown it in the skillet until it is no longer pink but still tender and then add the garlic and carrots; continue cooking until carrots are tender but still firm.

Free Image Courtesy of Dover Prints