Wok-Grilled Vegetable Lo Mein

"Posted in response to a request for Grill-Wok recipes. This recipe comes from The Vegetarian Grill by Andrea Chesman. So far I like everything I've tried from this book"
 
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photo by Dr. Jenny photo by Dr. Jenny
photo by Dr. Jenny
photo by Kathy228 photo by Kathy228
photo by Kathy228 photo by Kathy228
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a large pot of boiling, salted water, cook the noodles until just tender.
  • Drain and set aside.
  • Prepare a medium hot fire in the grill.
  • Lightly oil your grill-wok and set in place on the bbq grill.
  • In a bowl, combine the mushrooms, onion, garlic, ginger, sesame oil and 2 tbsp of the soy sauce.
  • Toss until all the veggies are coated.
  • Add the mushroom and onion mixture to the wok and stir-fry until just tender and grill-marked. (about 4 minutes depending on how hot your bbq burns)
  • Add the bok choy and stir fry until limp (about 1 minute)
  • Add the noodles and toss to combine.
  • Pour in the oyster sauce and stir fry until well coated and heated through. (about 4 to 7 minutes)
  • Place in a serving bowl.
  • Season to taste with the remainder of the soy sauce and the black pepper.
  • Serve immediately.
  • For Vegetarian use Vegetarian Oyster Sauce. Regular Oyster Sauce is not Vegetarian.

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Reviews

  1. Nice flavor. I used chow mein noodles, baby bellas and pea pods.
     
  2. We loved the flavor of this dish! However, it either needed half the noodles or 50% more vegetables. Either way, that will be an easy fix and the flavor was so good. DH made this on his Cuisinart grill vegetable tray on the grill versus a wok, as the holes are of similar size and this worked fine. Adding this to my keeper file. Made for Sun and Spice 2013.
     
  3. Great dish! I used sweet onion, baby bellas, red pepper, bok choy, bean sprouts and zuchinni. I used a 1/2 pound of thin spaghetti. Made over a charcoal grill - outstanding smoky flavor and it whipped up quickly. I didn't think there would be enough room to grill the noodles too - but it worked perfectly. Thumbs up from the whole family. We found that a drizzle of Thai sweet chili sauce is really good on this dish.
     
  4. A very nice dish for a hot day. I added red bell pepper, carrots, and used fresh spinach instead of bok choy. I substituted about 1/2 Tablespoon of hot sesame oil, and the seasonings were just right. A very versatile dish, and quick, too!
     
  5. Very, very good. I used whole wheat cappellini - reducing to 8 oz. And subbed button mushrooms and portabello mushrooms for the shitake. The bok choy adds just the right note, as well as adding some great color. Thanks for sharing!
     
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Tweaks

  1. A very nice dish for a hot day. I added red bell pepper, carrots, and used fresh spinach instead of bok choy. I substituted about 1/2 Tablespoon of hot sesame oil, and the seasonings were just right. A very versatile dish, and quick, too!
     
  2. I added carrots and bean sprouts to make it a 5 veggie dish. It was really easy to make and tasty, even though i had to use soy sauce instead of oyster sauce. Made for ZWT4
     

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