VEGETABLE LO MEIN
8 oz. Whole Wheat Vermicelli
½ lb. Mushrooms
1 Small Onion
1 Small Pepper
4 oz. Peapods
4 oz. Bamboo Shoots
4 oz. Water Chestnuts
½ Cup Alfalfa Sprouts
¼ Cup Tamari Soy Sauce
¼ Cup Sesame Oil
½ tsp. Ginger
Wash and chop mushrooms, onion and green pepper.
Steam pea pods, bamboo shoots and water chestnuts
until tender (about 5-10 minutes).
In a large skillet, sauté the mushrooms, onion, and
pepper in oil until the onions become transparent.
Prepare Vermicelli al dente.
Combine all of the ingredients in the skillet and
Sauté a few minutes until all the flavors blend together.
Serve with other oriental dishes.
Accompany with small dish of Sweet & Sour Sauce.