Lo Mein Veggie Style

Brenda LOVED running the bridges in NYC. When we were training to run The Great Saunter we mapped out an early morning run that included routes over the Manhattan and Brooklyn bridges. To get to the Manhattan bridge we opted to run through the heart of Chinatown. One thing we did NOT plan for were the delicious smells of an NYC summer morning.

We began our run around 5:15 am, putting us in the heart of Chinatown at 5:30 am. At this hour, the fish markets were laying out the morning’s catch. The potent fish smell only enhanced the aroma of fermenting trash piled in bags on the street corners. When Brenda started to comment on how horrible the smells were, a city worker, leaf-blower in hand, began cleaning the sidewalk, creating a huge, grimy dust cloud that immediately engulfed us.

I’ve never seen Brenda run so quickly. I’m pretty sure we PR’d that morning.

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Lo Mein Veggie Style

Lo Mein means “stirred veggies” [according to google] and is essentially Julienned veggies + noodles + sauce.

Start a large pot of water, when boiling add:

Salt

8 oz noodles 

Cook according to noodle package directions. 

In a small bowl, put together sauce and set aside:

3 Tbsp soy sauce 

1 tsp oil 

1/2 tsp ground ginger

1 tsp chili garlic sauce

Julienne any combination of the following veggies:

1 medium onion

2 medium carrots

1/4 head cabbage

1 bell pepper 

1 cup mushrooms

2 cups baby spinach leaves

3-4 stalks celery

 

In a large skillet or wok, sauté:

Julienned vegetables

Cook until crisp-tender, approximately 5 minutes. Stir in:

Noodles, drained

Sauce

Cook 2 minutes. Serve hot. 

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Brenda’s Tips:

• Serving Size: 4 servings

• “Julienne” means to slice into thin short strips.... think 1/8”-3/16” x 2” 

• Noodles - Brenda uses spaghetti because it’s something she always has on hand. (Spaghetti is Brenda’s favorite meal, yes even above T-bone steak and hash browns!) This recipe works great with spaghetti or fettuccini pasta, or you can use real Lo Mein noodles .... they’re all made using wheat flour.

Mashed Potatoes

Chances are if you had an extended conversation with Brenda while she lived in NYC you’d learn 2 things:

1. Brenda has a deep love of cooking, especially baking.

2. Brenda grew up on a farm in Eastern Oregon. A farm that grew onions, corn and potatoes.

Come to think of it, every conversation she had she’d somehow find a way to mention these two things. They’re the essence of Brenda; the structure of her soul.

I think that’s why even the simplest of dishes she creates (like Mashed Potatoes) are insanely delicious. It reminds her of home and is her way to build community wherever she lives.

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Mashed Potatoes

To a large pot add:

1-2 cups water

2 lbs potatoes, peeled and cut into 1/2” cubes

1/2 tsp salt

Bring to boil, reduce heat to medium-low. Continue to cook until tender, 15-20 minutes. Drain completely.

Add:

Milk, 1/8 cup increments

Mash together. Top with pats of butter and serve hot.

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Brenda’s Tips:

• Serving Size: 4

• Technically you can cut raw potatoes any size (or shape), but be consistent for even cooking, which will result in a smooth mash.

• Do not make mashed potatoes with an electric mixer - it is too easy to turn the potatoes to glue. Mashed potatoes should retain the aura of flakiness natural to a potato. This requires a bit of muscle and a wire masher. Worth it. 

• ALWAYS salt potatoes while cooking - salt will enhance the natural flavors and is more effective when added early. That means you can use less salt and get great flavor.

• You can prepare potatoes for boiling in advance, just be sure to completely submerge in water to avoid oxidation.  Ready to cook? Drain, leaving about one to two cups of water for cooking. This can be done up to 24 hours in advance but be sure to refrigerate. Much longer and the natural potato starches will start going haywire. 

• Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes. Consider this when cooking with potatoes.

• Other great add-ins for a delicious mash: mozzarella cheese, garlic powder, sour cream, paprika, more butter

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Window to B’s Kitchen…

How to mash potatoes:

Braised Beef (or Short Ribs)

When I lived in Salt Lake City, UT I made it a point to visit Brenda + John in Victor at least 2-3 times a year. The drive took 4 hours. I remember the drive being a lot of wide open spaces (CUE THE DIXIE CHICKS’ SONG, PLEASE + THANK YOU) and ever-changing with the seasons.

Visiting Victor in the summer is always a treat, but this seemed even more magical. Something about living in Austin, far from mountains and family, made this visit feel a lot more like I was going home. This dish is something we ate during this trip - so now whenever my stomach needs a little taste of home, this is what I make.

Braised Beef (or Short Ribs)

On the stovetop, bring an oven-safe skillet or shallow pot to medium heat.

Toss together, then add to heated skillet:

1 Tbsp oil

12-16 oz steak, cut into 1/4” strips

Brown beef, seasoning with:

Garlic Powder

Seasoned Salt

Stir in then bring to a boil:

1 cup juice, either apple or grape

1 tsp lemon juice

1 tsp Worcestershire sauce

2 cups beef broth

Cover dish and put in 325F oven. Check after one hour, the liquid should be reduced by about half. If lower, add more liquid.

Cover again and cook one additional hour. The steak should fall apart at the touch of a knife. Remove from oven and serve hot.

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Brenda’s Tips:

• After two hours of cooking, the three cups of liquid should reduce to approximately one cup. This liquid can be thickened into a sauce to serve over mashed potatoes or rice.

• Brenda prefers to use round steak which is considered one of the tougher cuts of steak, often making it reasonably priced. Braising will develop the flavors and tenderize the steak.

• This is a great recipe to use for short ribs.