Meatless Monday Recipe: Vegetable Lo Mein

Are you joining us in making Mondays meatless? Over the weekend I stayed at this great little B&B in Vermont, the Norwich Inn, where I had the best vegetarian lo mein I have ever tasted. The dish was created by Luis Luna, a cook who works with the inn's head chef Cal Hingston. Luna kindly provided the recipe to share with you here on The Perch. The ingredients are simple and the result is delicious. Enjoy.

Vegetable Lo Mein Sauce:
2Tbsp Hoisin Sauce
1 tsp Black Pepper Sauce (we use Lee Kum Lee brand)
1/2 tsp Chili Black Bean Oil (also Lee Kum Lee)
2 cups Vegetable Stock
1 tsp Fresh Ginger
1 tsp Fresh Garlic
1/2 tsp Sesame Oil
Sauteed Vegetables: Carrots, Endive, Nappa Cabbage, Scallions, Summer Squash, Asparagus (any variety you like would also work)

Saute fresh garlic and ginger in sesame oil, then add first four ingredients and vegetables. Keep stirring until vegetables begin to soften. Serve over Lo Mein noodles

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