Curry Lo Mein
This recipe makes me very nostalgic, as it is the one that made me fall in love with cooking when I was in college. All it took was the smell of the mushrooms and garlic sauteeing and I was hooked! This is a wonderful dish that is easily made vegan by choosing vegan veggie burgers and using a different sweetener for the honey. From The New World of Eating by Paula Duvall.
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INGREDIENTS
Nutrition- 4veggie burgers, thawed
- 2
- 1
- 1⁄2
- 3
- 1tablespoon cornstarch
- 1cup vegetable broth
- 1tablespoon soy sauce
- 2tablespoons white wine
- 1tablespoon sugar
- 1
- 1⁄2teaspoon curry powder
- 6
- 2cups bean sprouts
- 1⁄2
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DIRECTIONS
- In a large skillet cook burger, mushrooms, carrots, green pepper, and garlic until vegetables are tender.
- Stir cornstarch into mixture. Stir in vegetable broth, soy sauce, white wine, sugar, ginger, and curry powder. Cook and stir until thickened, then cook and stir 2 minutes more.
- Stir in cooked pasta, bean sprouts, and green onion. Heat through. If desired, garnish with additional green onion.
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