For my Lo Mein, the sauce comes from the stir-fried veggies, Here's how I do it. It's a simple, and simply delicious version, inspired by a restaurant - Sun Kwan, in Sault Ste Marie, ONT.
2 stalks celery, bias sliced
1 white onion, cut into leaves
Proteins of choice (chicken, pork, shrimp, beef, etc.)
2 carrots, peeled and bias sliced
1 cup snow peas
1 tbs. corn starch
dah of 5-spice powder
1/4 tsp. ground ginger
1/2 tsp. MSG
1 tbs. Lite Soy Sauce (Kikkoman)
1 tbs. toasted Sesame Oil
! tbs. sugar
2 tbs. sunflower oil
2 cups fresh bean sprouts
1/2 cup water
Heat sunflower oil in wok, or he3avy pan over high heat. Add protein, and stir-fry until just lightly browned. Remove and set aside. Add celery, onion, and carrots to wok. Stir-fry until just starting to turn tender. Must still have good crunch. A dd snow peas and cook 3 more minutes. Remove to bowl with proteins. Add seasonings, and soy sauce to bowl. Mix thoroughly.
Put bean sprouts into wok with water. Cover and steam for 5 minute. Add bowl contents back into the wok. Mix together the sugar, cornstarch, and water to make a slurry. Add to wok and stir until thickened. If too thick, add a bit more water.
Serve over lo mien noodles.
Seeeeya; Chief Longwind of the North
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