Ingredients:
1 medium onions, halved from pole to pole, each half cut into eight wedges
4 ounces shredded cabbage
4 ounces sliced mushrooms
1 1/2 teaspoons garlic
1 1/2 teaspoons minced fresh ginger
1 tablespoon soy sauce
2 tablespoons vegetable oil, divided
4 cups of leftover cooked spaghetti ( about 8 oz uncooked)
1/4 cup chicken broth
1/4 cup soy sauce
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil
1 dash hot red pepper flakes
1 teaspoon sugar
Directions:
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.
Servings: 4-6
Time preparation: 25 min.
Time total: 25 min.