Bed and Bath 2021 | Page 68

Chef Lynn Crawford www . cheflynncrawford . com

TO COMPLETE THE DISH

1 lb fresh lo mein noodles 2 cloves garlic , minced 1 carrot , julienned 1 red bell pepper , julienned 1 / 2 cup mushrooms , sliced 1 cup snap peas 2 cups bean sprouts 2 Tbsp . vegetable oil

2 scallions , julienned , white and green parts separated

DIRECTIONS

1 . Slice the beef into thin strips against the grain .

2 . Place the sliced beef in a small bowl with baking soda , corn starch , soy sauce , and oil . This step will make the beef tender and flavorful with a glistening look . 3 . Set aside to marinate for 30 minutes .

4 . Prepare the lo mein sauce by combining the soy sauce , oyster sauce , sesame oil and sambal olek in a small bowl .

5 . Cook the noodles according to package instructions until they ’ re al dente and drain thoroughly . Set aside .

6 . Place your wok over high heat until it ’ s smoking lightly .

7 . Add 1 tablespoon of vegetable oil to coat the wok and add the beef so it ’ s all in one layer on the hot wok surface .

8 . Sear each side for about 30 seconds . 9 . Remove the beef from the wok and set aside .

10 . Add another tablespoon of oil , along with the garlic , carrots , peppers and mushrooms . Stir-fry for 30 seconds .

11 . Add the white parts of the scallions . Stir-fry for another 20 seconds

12 . Add everything together for another 30 seconds .

COOKING TIP

Continuous stirring in a scooping motion prevents the noodles from sticking . High heat and a well-seasoned wok should also prevent any sticking .

13 . Add the prepared noodles and the pre-mixed sauce .

14 . Continue stir-frying with a scooping motion until the sauce is evenly distributed , making sure to scrape the bottom of the wok to prevent the noodles from sticking .

15 . Toss in the green parts of the scallions and taste the lo mein .

16 . Plate and serve with homemade chili oil or hot sauce on the side !

68 CANADIANHOMETRENDS . COM