Veggie Lomein Recipe - Lockdown Cooking Series Video #6
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- Опубликовано: 17 окт 2024
- Here's your chance to learn how to make lomein during your quarantine at home. Lomein was a super popular dish when we operated the Dragon House Restaurant from 1972-2017. It was originated in China some 2000 years ago but wheat flour was used to make the noodle at the time. Noodles in the dishes remained long and uncut to symbolize a long and prosperous life. Over time, noodles has been woven into the Chinese society and culture. Much of the ingredients used in this video are available in Asian grocery stores near you. Have fun, be safe and stay healthy!!!
Vegetable Lomein Recipe
Ingredients:
½ Cup (90g) Onions (optional) Note: we were out at the time of filming!
½ Cup (90g) Broccoli
¼ Cup (45g) Shredded carrot
¼ Cup (45g) Peapods
2 Cup (350g) Fresh Bean Sprouts
7 oz (198g) Medium firm tofu (deep fry for 9 minutes)
8 Shiitake Mushroom (rehydrate in hot water for 2 hours)
7 oz (198g) Steamed Egg Noodle
Seasoning:
1/4 Teaspoon (1.25ml) Salt
1/8 Teaspoon (0.62ml) White Pepper Powder
1/2 Teaspoon (2.50ml) Sugar
1 Tablespoon (14.8ml) Hoisin Sauce
1 Tablespoon (14.8ml) Oyster Sauce
Dash Sesame oil
Hot pepper oil or sauce to taste
Directions:
1. Cut vegetables to bite size pieces
2. Blanch broccoli, carrots and any other vegetable that require extra cooking time. Cook time: 2-3 minutes
3. Blanch egg noodles in boiling water for 1 minute
4. Heat wok and put in oil
5. Put in onions, peapods, mushrooms and bean sprouts and stir fry for 1 minute
6. Mix in the remainder of the veggies/ noodles and stir fry for 1 minute
7. Mix in all seasoning and cook for another minute or 2 (Note: add in a tablespoon or 2 of water if you like your lomein to be moist at this point)
8. Add in any hot sauce to taste
9. Serve immediately
Serves 3-4
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance.
For more quick and simple recipes, please subscribe to my channel:
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Thanks again for your support!!!
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I love how you work with such speed and organisation.
I guess that comes from having run a successful restaurant.
Your passion is still alive despite retiring!!!
Keep safe Petey!
Much luv from the U.K
I appreciate the kind words Mate. Thanks for watching and subscribing 😀
Look very delicious 🤤 😋 I love lo mein
Oh wow, this is my new favourite channel! Chinese food is absolutely top of my list of favourite foods to eat. This recipe will be perfect for my wife as she is a vegetarian, thanks so much, I've subbed and liked. Please stay safe and cook lots more!
I’ll make a point of doing more vegetarian dishes then. Thanks for watching and thanks for subscribing 😀
Yes vegetarian foods are really tasty good . Please post more of them ....
Thank you. I'll be making this later.
Yes, that looks fantastic
Love Lomein 💜
My wife will love this! Thank you!! Really appreciate your recipe presentations! Excellent guidance and it is fun to watch your prep skills!!
Thank you for saying so. And thanks for watching 😃
Oh YUM. We are going to make this next week!
YAY
Good luck to you and Gus!!
Looks amazing. Thank you for sharing. Now I am hungry. lol
I have my own chinese restaurant and this is how I cook all day long, but I do enjoy watching you cook.
Wow cool. Nothing like the Chinese restaurant business. Thanks for watching
Ken Chen
Show us what you working with in your neck of the woods.....Don't make Chop Chop do all the work help a Brother out....We here for you too.....
I should add more greens to my diet. This is a good way to do that considering most varieties of greens can be used. The short preparation time it takes to blanch and stir fry will preserve vitamins too! Thanks chef Petey!
Thanks for watching
Thank you for sharing this recipe, your Chinese food is the best !
Thanks for watching 😃
I still love your contents. Ty😋😋😋😋😋💝💝💝💝👍🏽👍🏽🙌🏾🙌🏾🙌🏾👍🏽👍🏽
Thanks for watching Jeanette. 😃
Thank you Peter. Miss you and family.
I was addicted to the egg fu yong. No one else compares.
Yeah I miss all my customers since retiring 3 years ago. But don’t miss the hours. Thanks for watching 😃
Makes me hungry!
Just sub! Love the natural of cooking for my family! Recipes look very easy to do! Thank you! Stay safe!
Thanks for watching. I appreciate the support. Be well!
😃
Looks great. I'm coming over 😁
Amazing video Chef! Thanks for sharing 😀
Thanks for watching Mel. I appreciate the support. 😃
Thank you so much for the recipe videos. I've made several of them now and they were all delicious! This one is my new go-to for lunch
Awesome to hear Kate. I appreciate the support 😃
Thank you for sharing your expertise and knowledge. With the stay-at-home orders in place, we are unable to support our local restaurants as much as we had in the past. You are giving us the tools to easily continue enjoying wonderful food. Thank you and I look forward to learning more from you.
You’re welcome. Save money and reap the benefits of eating fresh and healthy home cooked meals. That’s a win- win 😀 Be safe.
Awesome !
Such an amazing recipe and simple, thank you very much!
Thanks for watching. I appreciate the support 😃
Your videos make me such a good cook thanks
Thanks for watching Ashley. I appreciate the support 😃
Wow this guy is a very talented chef. Look forward to seeing more.
Thanks for watching 😀
Many thanks for sharing mate Top video. God Bless and keep safe also your family great videos .Dish looks very nice
Stay healthy yourself. Thanks for watching 😃
Thank you Chef… beautiful instruction. I am strict vegetarian, so I wonder if you think about not using oyster sauce when cooking vegetarian meal? I'm afraid my local restaurant does the same thing…. I ask them please… no chicken stock, no fish sauce etc…. but I'm afraid they add anyway. That's why so glad to see your instructions. I can just leave out oyster sauce. Wish you did too. Stay well…Thanks again!
Yes oyster sauce and chicken stock are optional. The dishes will still taste great without. Thanks for watching my videos. Keep healthy. 😃
Thank you. This recipe is just what I needed. I have most of the ingredients in the refrigerator and pantry. I also prefer the thin egg noodles for lo mein. I appreciate you sharing your recipes and skills. I’m so glad you’re adding more cooking videos to your channel.
Yep got lots of time due to the quarantine. I’ll get a few more soon. Thanks for watching 😃
Great video. Just bought a flat bottom carbon steel wok and want to learn to use it! I will use your videos as some of my training tools!!! Thank you. Paul
sipzter Thanks for watching 😀
Is white pepper rather than black for looks or is there a difference in the taste?? Anndd Bok Choy instead of broccoli would work too?? Love your techniques!
White pepper will add a more earthy and musty flavor to your dishes. Really does change the complexity to whatever you’re cooking.
Yes bok choy, napa, gai lan and any leafy vegetables can be used. Thanks for watching 😃
Would love for you to do vid on fish balls made with water chestnuts steamed.
Thank you.
MERRY Christmas and happy New Year.
Blessings
Unfortunately I am not familiar with this dish but thanks for watching my video. 😃
@@jagabaya123 my mom had a Chinese recipe book which has gone somewhere???
I made them once and they were beautiful.
Wish I could find recipe.
Happy New Year
Blessings
Liquor stores and gun shops all open / what’s wrong with this country I love. This is crazy from the top down. Thank you Peter for sharing your recipes!
Yes feels like I’m part of a cataclysmic novel with no end in site. Weird times for sure. So glad my videos are bringing some sanity to this madness 😀
here in WA, they make sure the pot stores are open, thanks for the great video
Hahahaha we’re not that lucky. Thanks for watching
Ive been playing around with a couple of different Lo Mein recipes, trying to capture that "take out" flavor, cant wait to give this one a try with a little bit of pork or chicken! Thank you for sharing these recipes with us.
Thanks for chiming in Esre. We sold a ton of chicken lomein when we had our restaurant. Hope you like the recipe. Love to hear your feedback. I appreciate the support 😃
I need a wok, that looks so good and healthy.
Yep Target online T-FAL 14” wok $18 last week. Thanks for watching
Looks great!! Just finished your beef fried rice vid, I’m gonna make both ( when there’s rice available again)!! Thanks for sharing! Stay well !
I know, stores had been running out just like TP lol
Thanks for watching
Thank you Chef.
Thanks for watching 😀
Please, keep them coming and tell us all the secret ingredients and secret recipes! I love Chinese food.
Will do. Thanks for the support
5 spice and star anise,soy sauce, oyster sauce, etc
Thank you for your videos. I cook these for my family and they love it!!
Thanks for watching
Thank you. Love the recipes. I’m going to try this tonight to bring a smile to the faces of my family. Do bring us more recipes to brighten our days in lockdown. Wishing you and your loved ones wellness and safety.
Thanks for watching. God bless and stay healthy. 😃
@@jagabaya123 Chef, how about a recipe for chicken chow mein?
I like your videos. Keep up the vids brother while, we wait out covid 19!
Xeakpress Thanks for watching 😀
We still waiting this out now huh.
Thanks for the video,after watching your fried rice one I tried it with noodles,delicious ,ta again
Thanks for watching 😃
You know I dont know if you would want to do this, but it be interesting to see you do reviews/reactions of people who make videos on making varius chinese dishes and if you think they're doing it correctly and tips you have in making it better.
Thanks for dropping in. Not sure I want to go into that realm. It’s not something I am interested in. Thanks for watching tho.
@@jagabaya123 No problem. Great videos!
U sure know how to make mouth-watering dishes! Just curious, ever add garlic and ginger to lo mein?
Ginger and garlic is optional and definitely can be added for extra flavor. Thanks for watching 😀
Inspiring video! Just found your channel and am liking it a lot. Keep the cooking coming! Stay safe too.
More on the way. Stay healthy yourself. Thanks for watching 😃
Thank you for sharing your recipes
Nick B Thanks for watching 😀
Thank you so much for this video. You make it look so easy.
Good food doesn’t have to be complicated to make. Thanks for watching 😃
Please make as many cooking videos that you can. I do have a question. What’s the best wock to buy at wal-mart or any other store?? Please let me know. Thank you for the amazing videos!
Making vids like mad these last couple of week. I think I did 3 or 4. I just bought a
T-Fal 14" Jumbo Wok for $17.79 sale price online yesterday and I highly recommend it. Be sure to buy rubber coated spatula and ladle as well.
Thank you chef Petey!
My pleasure Josh. Thanks for watching 😃
I love your cooking sessions - so easy to follow!
Yep I find that sometimes cooking videos are overly complicated when they don’t really have to. Thanks for watching 😃
Thanks for doing this recipe. Cant wait to try it out. I plan to do both a veggy and chicken version, but I will be adding some onions! Was going to ask you to do also consider doing a Mongolian Chicken recipe.
Yeah I didn’t have any onions available so I skipped it. Should’ve mentioned it. Sorry not familiar with Mongolian chicken. Thanks for watching
more videos please..................excellent
More on the way. Thanks for watching 😃
@@jagabaya123 it's a pleasure.Can you do more martial arts vids too,I study wing chun Ip Man linage...........love watching other styles.
Wish you'd do one for bourbon chicken😋😋 that's all I ever eat at any Chinese restaurant. And I love the chicken on a stick
To be honest, I am not familiar with bourbon chicken. Don’t ever recall eating it. Sorry
Thank you so much! just a helpful tip, please include your restaurant address in the About section or in the intro, or in every video description. I would love to visit. Just a tip. Bless!
Sorry to say we sold our beloved restaurant in 2017. Should’ve specified.
👍👍👍
Will have to visit your restaurant once this virus over with!
Sorry we sold our beloved family restaurant in 2017. I really miss it. The customers that is, not the long hours!!! Thanks for watching
Great recipes and demonstrations. Have you considered a chicken with garlic sauce video? One of my favorites at a restaurant, haven’t been able to find a good recipe for home.
Maybe. Restaurants call their dishes by different names. What does it look like?
It’s usually sliced chicken (not deep fried) with mixed vegetables and a slightly spicy brown or red sauce. I’ve had it at several places around Chicago and it can vary by location. Despite the name, it doesn’t have a strong garlic flavor, I’ve never been able to identify the base flavor of the sauce. Thanks for the reply!
Joshua Poellot Sorry doesn’t sound like anything I know how to do. Stay safe.
What can I do if I like my lo mein saucey.. I like cooking alot with mushroom soy sauce ,will that be a good add.
Just add extra water or soup stock when adding in soy sauce.
Thank you for the videos and sharing of knowledge. How about a takeout beef broccoli. I can never get my sauce correct.
I’ll have to make that at some point. I have a very easy recipe. Thanks for watching 😃
Excellent Chef Petey. I will comment for the RUclips Algorithm and I just Subbed. Namaste Guro/Sensei Petey. Dan Inosanto is smiling wherever he may be at your channel.
May I suggest humbly, adding fresh minced aromatics(garlic, ginger, shallots, onions) to the heated wok oil, first in traditional fashion, followed by SHAOXING or American Pale dry Sherry to arrest sauteeing & substituting LEE KUM KEE Brand Oyster Sauce(my personal fave over PANDA & other brands because of its higher quality and greater percentage of Oyster extractives over other cheaper brands. I have no affilliation or financial interest in LEE KUM KEE). Thank you for your hard work in sharing your knowledge with this channel. Best to you, your family, friends, neighbors,& students during these difficult Pandemic & polarized American times. With admiration & thanks, phil
Thanks for chiming in Phil. I appreciate the suggestions. Take care 😃
@@jagabaya123 Your channel will grow. It was heartwarming watching your instruction of children in the Dojo/Dojang. What is your art/discipline Sensei/Guro/Chef Petey? Kali/Escrima/PentjakSilat,Kali,Muay Tai, or other art and what state are you in Sir? I would love my grandchildren to take up Brazilian Jiu Jitsu or cross train in a number of Martial Arts. All the best, phil
Interesting I’ve been using soy sce. in my lo mein but looking forward to subbing in hoisin instead.
Alfred Silver Yeah hoisin sauce will give it a sweet and pungent flavor.
Surprised by no onions and no garlic! Loved your egg foo young - best ever, but this one puzzles me.
Isabel Cutler I don’t eat onions and garlic is optional for me. But thanks for watching 😀
@@jagabaya123 That really surprises me because garlic is so ubiquitous in Chinese recipes...onions too...or maybe it's the recipes that appeal to me! :-)
👍
Im so bummed i live in Asian town in cleveland and my fave rest is closed( no chain restaurants...they are mom & pop delicious spots) im really craving stuffed crab claws dk if you make that( not alot of places do i have found a great little spot openbut its 35 min away for house fried rice eggrolls ect but no dim sum ,sui mai or stuffed crab claws ) If you have a recipe for that and could share i would love to see that👍👍😊😊😊...Tfs
Unfortunately stuffed crab claws is not an item I know how to make. Sorry
@@jagabaya123 Np..just thought i would ask.. anyways your recipes look amazing still gonna try some tfs
Thank you. Looks good. My problem with Chinese is the shopping. I have a large Asian grocery near me, the size of a regular US grocery store. They must have 500 different types/brands of noodles, all with Oriental levels on them, and I don't read Mandarin! Literally, they have one entire row in the store with nothing but noodles. I have asked for help, but most of the staff has very poor English skills. How can I find the noodles I want? PS the same issues applies to dried mushrooms, though to a lesser degree. Can you provide some guidance?
Yes it’s a bit overwhelming for me as well to be honest. Basically all egg noodles are made of wheat flour with egg added in. Fresh egg noodles (preferably about 1/4-inch thick) are best for lo mein. It’s best to blanch (or parboil) only a minute or two (al dente). Most common mistake is people overcook their noodles.
If Chinese egg noodles aren't available, Italian pasta such as fettucini or linguini make a handy substitute. A "quick and dirty" lo mein can be made by using those Ramen noodles with a flavor packet. Just chuck the packet and use the seasoning in this recipe. The one I use is actually called “steamed chow mein” by Lucky K.T. Co found in the refrigerated section of Asian grocery store. Made in the U.S.
As for dried shiitake mushrooms, they are alI different with different prices. Go for $15-20 ones. Look for full thick caps about 2-3” in diameter. Ones with white fissures are more flavorful but tend to be more costly. Avoid the tiny ones. I hope that helps.
@@jagabaya123 Thanks for the answer! They have over 100 feet of shelving in this store, just for noodles!
Really your best bet is to try a few and see what you like. They’re all variations on a theme. Thicker noodles are more chewy while the thinner ones as described in this video will be slipperier. The differences are in texture generally. Taste will be determined by your sauce.
@@jagabaya123 LOL! ( A "quick and dirty" lo mein can be made by using those Ramen noodles with a flavor packet. Just chuck the packet and use the seasoning in this recipe) I wanted to ask you if packaged Ramen Noodles can be used for this recipe. And here you answered my question. Ty kindly. BA.
As they should be 🤣🤣
I did not know ur restaurant was closed
Yep sold it in 2017. Don’t miss the hours!
Chop Chop: Absorb What Is Useful... so what do u do now relax a lot ?
Aggie Nowlin No I opened a martial arts studio right away to teach kids and adults. I also teach seminars on occasions. I volunteer for Meals on Wheels and deliver to aging citizens. I also joined a local police department as a reserve officer. I’d like to keep busy!! 😂
Any vegatables you want
Love your channel, don’t wanna be a downer or nothin but liquor stores are open because there are alcoholics that would die without alcohol.
Unfortunate you are spot on. For some, moderation is not the key.
Cool you tell us the date!!!!
Now I know where Puff the Magic Dragon went!!!!
Not sure of the exact date of this video. Probably July of 2017.
Why did u set camera so away
Yep you’re right. As I was editing, I noticed that myself. Still hitting that learning curve on the production aspect. But thanks for watching 😃
Keep it up! You learn by doing. You have a genuine charisma.
Antonio Yon You’re not kidding! There are so much to cranking out good quality vids. I’m just starting to see how this works. 😀
By the end of this you will make a chef how about .. Shrimp & Lobster sauce ..
Yep that’s on my to do list
No ginger no garlic??
No I normally don’t but some cooks do. It’s personal preference. Thanks for watching 😃
Liquor stores are considered essential because there are a lot of alcoholics that would go into withdrawal if they were closed and would clog up the healthcare system unnecessarily.
Orrrrrr ....the real/more plausible reason: the state needs the continued tax revenue.
EGG noodles and OYSTER sauce :| Especialy for vegan people...
His voice does not fit the body. I think this is a fake video. Fail.
Huh??? Are you joking Sir? Did you expect to see me in broken English when in fact I was raised here in America? Sorry if I don’t fit your expectations. I think the fail is in the racist comment. If I am reading you wrong, I apologize.