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Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
4-ounce package shiitake mushrooms, sliced. 1 teaspoon sesame oil. 3 tablespoons reduced-sodium soy sauce. ¾ cup low-sodium chicken broth. ¼ teaspoon black pepper. Juice of 1 lime. 1 tablespoon ...
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Slice the mushrooms and the scallions. Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Add mushrooms, carrots, and green beans and cook for about 5 minutes, until softened.
The vegetable sauce is actually quite similar to the other Chinese Indonesian favourite, cap cai and it is made of stir-fried carrots, cloud ear mushroom, choy sum or napa cabbage, cauliflower, garlic and onion all seasoned with oyster sauce, ang ciu Chinese cooking wine, and a little bit of salt and sugar.
In modern popular versions the soup may also contain mushrooms—usually straw mushrooms or oyster mushrooms. [6] Various meats are added next, commonly fish, shrimp, mixed seafood, pork, or chicken. [6] When the meat is cooked, final flavorings whose taste is destroyed by heat, such as fish sauce and lime juice, are added.
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