Today (well it was actually like a week ago but…) is the day I decided to take the plunge and purchase a real life camera. We are heading to Vermont in a few weeks and I wanted something a lot more reliable than my iPhone 6S…
So, as Jake was cooking up some dinner, I got out the new camera and snapped a few shots of his handiwork! Oh and I made him write out a recipe, you know in case you want to try it!
We started out with LOTS of veg. And I mean a lot. I’m not typically a vegetable eater, but Jake makes me eat all the things, so I’m learning.
After the veg was the meat. We used flank steak. It was quite delicious!
To get it started, Jake fried some peanuts. Because, why not? They were quite great. We had to try not to eat them while he was cooking the rest of the meal 🙂 It’s amazing how satisfying it is to watch peanuts in a pan of oil….
After the peanuts were fried, they were removed from the pan and Jake really started bringing everything together. See the recipe below
Lo Mein Stir Fry
4 oz Whole Unsalted Peanuts
¼ head Napa Cabbage
6-8 oz Mushrooms (we used crimini)
6 oz Snow Peas
1 Jalapeno Pepper
2 Bell Peppers
1 Bunch Cilantro
1 Bunch Scallions
2 inch piece of Ginger
16 oz Flank Steak
1-2 cups Stir Fry Sauce (we used teriyaki)
½ bag of Lo Mein noodles
- Thinly slice (julienne) all carrot, cabbage, mushrooms, scallions, and peppers. Mince Ginger. Slice the steak thin and against the grain.
- Fry peanuts in a tbsp of vegetable oil until golden brown. Set aside.
- Bring 2 quarts of water to a boil, season with 1 tablespoon salt
- In a preheated wok, briefly sear the steak.
- Add your veg once steak is seared.
- Turn heat to maximum, keep all ingredients moving for the next 3-5 minutes.
- When veg is starting to become soft, add seasoning.
- When water, is boiling add lo mein. Cook until almost al dente
- Finish lo mein in stir fry. Toss to incorporate
Sit back and enjoy!!!