Okay, one of my favorite pre-veg foods was lo-mein, usually with c*****n.
After going lacto-ovo, I was able to get it from the restaurant minus oyster sauce, but when I went vegan I had to give it up because their noodles had egg. I tried it with rice noodles, but it just wasn't the same.
So I want to make my own lo-mein, and I know that I can use spaghetti noodles cooked al dente to make it. Ryan has a wok, so I was thinking we could try it next time I visit him. (He's fine with it.)
I already know all the veggies I want to include, so that's cool.
My question is this:
What's in the Chinese brown sauce that is used in lo-mein? I'd like to try to duplicate the lo-mein I used to love at May's. I can get vegetarian oyster sauce, no problem.
What kind of oil should we use? Sesame?
Any particular seasonings?
I found a recipe, but it's from a site I haven't browsed before so I don't know if it's a good recipe or not. I figured I'd look for some input here to help. ^_^
(I found it amusing to bleep out the meaty word as if it were a naughty one. I'm weird.)
We see the world as "we" are, not as "it" is; because it is the "I" behind the "eye" that does the seeing.