Spicy Vegetable Lo Mein

Ingredients:

• 12 ounces Chinese broccoli or broccolini
• 1 tablespoon minced fresh ginger
• 6 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
• 8 ounces lo mein noodles, linguine or spaghetti
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon sriracha or other Asian hot sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons peanut oil, divided
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 1 tablespoon minced garlic
• Pinch of salt

Directions:

Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Retrun the noodles to the pot and toss with sesame oil. Set aside.

Trim 1/2 inch off broccoli or broccolini stalks. If the stalks are thicker than 1/2 inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2 inch long pieces. Combine soy sauce, rice wine or sherry and hot sauce in a small bowl.

Heat a 14 inch flat bottomed wok or large heavy skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbsp peanut oil, add ginger and garlic and stir fry until fragrant about 10 seconds. Add mushrooms and the broccoli stalks and stir fry until all the oil is absorbed about 30 seconds. Swirl in the remaining 1 tbsp oil and add the noodles and broccoli leaves, stir fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it in. Sprinkle with salt and stir fry until the noodles are heated through, 1-2 minutes.