Ingredients
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1 medium onion, halved from pole to pole, each half cut into eight wedges
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4 ounces shredded cabbage
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4 ounces sliced mushrooms
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1 1/2 teaspoons garlic
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1 1/2 teaspoons minced fresh ginger
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1 tablespoon soy sauce
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2 tablespoons vegetable oil, divided
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4 cups of leftover cooked spaghetti (about 8 oz uncooked)
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1/4 cup chicken broth
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2 teaspoons rice wine vinegar
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1 dash hot red pepper flakes
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1/4 cup soy sauce
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2 teaspoons toasted sesame oil
Instructions
- Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
- Three to four minutes before stir–frying, turn on the exhaust fan and increase the heat to high.
- Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
- Add the mushroom, sir fry until tender crisp, about 1 minute.
- Add the cabbage, stir-fry about 1 minute or so longer.
- Stir in garlic and ginger.
- Transfer vegetable mixture to a plate and set aside.
- Put the remaining 1 T. of oil in the skillet; heat until shimmering.
- Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
- Serve immediately.