Vegetable Lo Mein
Bean sprouts are very perishable. They will be fresher, as well as less expensive, if you buy them from an Asian market that stocks bean sprouts in bulk and receives a fresh supply daily.
8 oz linguine
4 stalks of celery
1 red bell pepper
3 Tbsp vegetable oil
8 oz snow peas, thawed
1 lb bean sprouts
6 oz mushrooms, drained
1 Tbsp dry white wine or cooking sherry
1 Tbsp soy sauce
1 tsp cornstarch
1 tsp chicken bouillon granules
1/2 cup water
1/4 cup roasted unsalted peanuts
Cook pasta according to package directions; drain. Return to pot. Cut celery into 1/2-inch pieces. Cut bell pepper into thin slices.
Heat oil in a large skillet over high heat. Add snow peas, celery, bell pepper and sprouts. Cook, stirring, until vegetables are just tender. Stir in mushrooms.
Combine wine, soy sauce, cornstarch, bouillon and water in a small bowl; stir until granules dissolve.
Add soy sauce mixture to skillet. Cook, stirring constantly, until mixture thickens, about 1 minute. Add vegetables to pasta; stir. Place on a serving platter. Top with peanuts.
When you buy pasta, fresh or dried, be sure it is made with semolina (also called durum wheat). It absorbs less water and also has better flavor.