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This recipe for LO MEIN WITH STIR-FRY VEGETABLES, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Thursday, November 6, 2008


8 oz. linguine or spaghetti
2 T. oil
1# ground chicken
1 clove garlic, crushed
2 green onions, thinly sliced
1 pkg. (10 oz.) sliced mushrooms
1/2 small head napa cabbage, thinly sliced (5 cups)
1-1/2 c. shredded carrots (half of 10 oz. bag)
1/4 c. water
1/4 c. teriyaki sauce
1 T. grated peeled fresh ginger

Heat large covered pot of salted water to boiling on high. Add linguine and cook.

Meanwhile in 12" skillet, heat 1 T. oil on medium-high until hot. Add chicken and 1/8 tsp. salt, and cook 5 minutes or until chicken is no longer pink throughout, stirring occasionally. With slotted spoon, transfer chicken to bowl.

To drippings in skillet, add garlic, onions and remaining oil; cook 1 minute. Stir in mushrooms; cook 5 minutes or until liquid evaporates. Add cabbage, carrots, add water; cook 5 minutes or until vegetables are tender and cabbage wilts, stirring often.

In cup, stir teriyaki sauce and ginger until combined. Drain linguine well and add with teriyaki mixture and chicken to vegetables in skillet; cook 2 minutes to blend flavors and heat through, gently tossing.

Personal Notes:
Personal Notes:
Chad always orders Lo Mein from PF Changs, so I tried to duplicate it. Can use shrimp, scallops, pork, or other meat if you want.




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