"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic Lo Mein Recipe

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This recipe for Garlic Lo Mein, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Lefgren

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts - skinned and boned. 2 Tbs. cornstarch
2 large garlic cloves, minced 1 C. Chicken broth
4 tsp. white vinegar 1/2 tsp. red pepper flakes
8 oz. vermicelli, uncooked 2 Tbs. oil
1 carrot, sliced or julienned 3 Tbs. soy sauce
1 large bell pepper, chopped or julienned

Directions:
Directions:
Cut chicken into thin strips. Stir in 1 Tbs. cornstarch and garlic and toss until chicken is lightly coated. Let stand ten minutes. Combine broth, vinegar, red pepper, and remaining cornstarch and set aside. Cook vermicelli according to package directions, omitting salt.

Heat 1 Tbs. oil in large skillet pan over medium-high heat. Add chicken and stir-fry for 3 minutes. Remove from pan.

Heat remaining oil in same pan over a high heat and add carrots and bell pepper. Stir-fry for 2 minutes. Add chicken and broth mixture. Cook, stirring often, until mixture boils and thickens. Remove from heat; stir in soy sauce. Drain vermicelli, arrange on serving platter, top with chicken and vegetable mixture.

 

 

 

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