A colorful, veggie-packed stir-fry tossed with tender lo mein noodles in a savory sesame-ginger sauce. Quick, healthy, and full of flavor.
2 containers (8 oz each) Asian Vegetable Lo Mein
1 lb broccoli florets
2 cups mushrooms, sliced
1 pint grape tomatoes
1 bell pepper, sliced
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
2 tsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp vegetable oil
2 tbsp sesame seeds
3 green onions, sliced
Step 1: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic. Set aside.
Step 2: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add broccoli and stir-fry for 3-4 minutes. Remove and set aside.
Step 3: Add remaining oil to the wok. Add mushrooms and bell pepper, stir-frying for 2-3 minutes until tender-crisp.
Step 4: Add grape tomatoes and cook for 1 minute just until they begin to soften.
Step 5: Return broccoli to the wok and add the lo mein. Pour the sauce over everything and toss to combine, cooking for 2-3 minutes until heated through.
Step 6: Remove from heat and sprinkle with sesame seeds and sliced green onions.
Step 7: Serve immediately while hot.
Chef's Tip: Prep all vegetables before you start cooking - stir-fries move fast! Have your sauce mixed and ready. For best results, cook vegetables in batches to avoid steaming.
Save by using Asian Vegetable Lo Mein from the deli is a great base, and fresh vegetables are on sale this week. and Serve with Spring rolls and edamame.
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