harvestwatch

13 large sticks of bok choy, 1/2 onion and 3 slices of ginger. Sauté (caramel- ize) until a little color starts to show in the oil; then add minced garlic. Cook briefly, but do not burn. Add water, soy sauce and chicken base. Bring pot to a boil, lower heat and simmer for about 20 minutes. While pot is simmering, chop

vegetables for soup garnish: bok choy, red pepper, green pepper, onion, celery and carrots. Chop all vegetables in thin, small pieces that can fit on a spoon for eating. Strain stock and discard cooked vegetables. Return pot to stove and add

Healthy Vegetable Lo Mein

by Lisa Marlene

vegetables. This savory version relies upon fresh veggies readily available throughout the year to create a delec- table entrée or side dish packed with nutrients, fiber and memorable flavor.

L

Healthy Vegetable Lo Mein

Makes 4 to 6 servings

1 tablespoon chili oil 2 ounces fresh ginger root, peeled and chopped

2 carrots, peeled and chopped 1 head of broccoli, chopped 1 onion, chopped 1 green pepper, chopped 1 red pepper, chopped 1 rib (single piece) of celery, chopped 1/3 cup low-sodium soy sauce 3 cups water 1/2 tablespoon chicken base or low-sodium chicken bouillon

1 head of bok choy, chopped 1 garlic clove, minced 3.5 ounces spaghetti or other noodles of choice

Use half the vegetables for making stock (rough chop in various portions) and the other half (in smaller bite-size portions) for garnish. Add chili oil to a stockpot at me-

dium high heat. Add 1 stick of carrot, 2 small pieces of broccoli, 1/2 red pep- per, 1/2 green pepper, 1/2 celery rib,

natural awakenings

April 2010

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o mein, or “tossed noodles,” is a Chinese favorite often prepared with seafood, poultry or meat and

the chopped vegetables. Let simmer for another 10 minutes.

In separate pot of salted water, boil spaghetti noodles or noodles of choice until they are al dente, then strain. Mix noodles in a bowl with vegetables and hot stock. Enjoy!

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