Posted by on Mar 3, 2010 in Main Courses, Recipes

Veggie Lo Mein Recipe

We got these from our CSA at Millsap farm last week. Artichokes, eh? They looked more like a ginger root or something I pull out of the ground for Hershey to play with.

Turns out they aren’t an artichoke at all. Here’s the Wikipedia page if you are really curious. They are a root vegetable that are actually related to sunflowers.

I scrubbed them down, cut off all the nubs and peeled them. At this point they looked and felt like a potato. But they cook like a water chestnut. They maintain quite a bit of crunch after they are cooked- which was a good thing! I liked the contrast of textures.

**(they also turn brown like a potato after they are peeled, so have a bowl of water ready to submerge them in until you are ready to cook)

The soy sauce and sesame oil were good with it- and those strong flavors didn’t overpower the artichokes. There was still an element of freshness.

I paired them with a head of Bok Choy and a couple white carrots and made a Sesame Lo Mein. Its one of those meatless dinners that leaves everyone satisfied of not only their hunger, but their lack of Hong Kong Inn.

(Can you tell I’m still not over it? This break-up may be one of the hardest I’ve ever endured……)

Lastly, I chopped them several different ways to determine which I liked best. I julienne some, cut another into “coins” and chopped another into chunky strips. And hands-down I liked the coins best. The other ways were too thin and I didn’t even notice them in the final dish.

Speaking of the final dish, I didn’t get a picture of it because:
1. I was hungry
2. It was dark out, and my photos stink after dark because I don’t really know how to use my camera :)

This is a versatile dish that is really quick to get on the table. You can add more sweet/garlic/spice whatever suits your likeness. And you could certainly make this without Jerusalem artichokes. Just add water chestnuts or omit them all together. Like I said, its versatile….

Sesame Lo Mein with Vegetables:

The vegetable part:
1 head bok choy, chopped into 1 inch strips
2-4 carrots, julienne
4-5 jerusalem artichokes, peeled and cut into coins
3-4 garlic cloves, mined
1 inch ginger, grated (I didn’t have ginger this week, but usually I add it to my sesame noodles)
4-5 green onions, chopped
1/4 c. water or chicken stock

Sauce:
2 T. sugar
1/4 c. soy sauce
2 T. rice wine vinegar
1 t. sesame oil
1 t. chili garlic sauce
2 T. water

(2 T cornstarch : 2 T water slurry if needed)

Cooked noodles- We did whole wheat Linguine :)

Start with 2 T. peanut oil and the garlic/ginger in a large cold wok. Turn the heat on, and let the garlic warm up with the oil- this prevents it from burning and allows the garlic flavor to permeate the oil.

When its hot (2-3 min) add the vegetables (save some green onions for garnish) and stir it all around to get it coated. Pour in the water or chicken stock and cover the wok- let it steam for about 1-2 minutes.

When the vegetables are done, add in the hot noodles and sauce mixture. Mine turned out a little runny this time, so I added in a cornstarch/water slurry at the end. Stir it around until everything is thickened and combined. Remove from heat, add green onions and serve!

This serves 2 with leftovers :) Enjoy!

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