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<!-- 1 tbsp plus 1 tsp sugar --><!-- 2 tsp ground ginger --><!-- Because all of the items are fridge stable, you can mix up a bit batch, pop it in a clean air tight container and then just place it in the fridge and add it to your noodles to taste. You’ll need about 1/4 cup of sauce for each batch of lo mein, but you can add more or less according to how saucy you like your noodles. --><!-- Note: Many lo mein sauces on the internet contain oyster sauce and while oyster sauce is super delicious, we kept it vegetarian/vegan here without. If you want to add oyster sauce for an extra bit of umami, you can add 2 tbsp oyster sauce to the above recipe. --><!-- What is dark soy sauce? --><!-- Dark soy sauce is a thick, dark soy sauce that’s slightly less salty then regular soy sauce. It’s extra dark from a longer fermentation of soy beans. You might be tempted to skip dark soy sauce, but if you have the chance to buy a bottle, do it because it’ll last you a long time and bring a lot of joy into your life! Dark soy sauce adds a beautiful glossy brown to Chinese dishes and also adds caramel sweetness and depth. You can find it online or at your local Asian grocery store. --><!-- making lo mein --><!-- Toasted sesame oil -->
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<!-- Don’t sleep on toasted sesame oil. It’s pure nutty, toasty aromatic umami. The toasted stuff is completely different from regular sesame oil. Our favorite is Kadoya, which comes in an iconic yellow topped bottle. It’s available online and in most grocery stores. --><!-- One Pan Sesame Chicken Recipe --><!-- Mix ins --><!-- The beauty of lo mein is that you can add virtually anything to it and it will taste amazing. Any and all proteins and vegetables are welcome to the party. Just make sure to cut everything into bite size pieces. --><!-- How to velvet meat --><!-- This recipe is completely vegan, but we often make it with either chicken, pork, or beef. The secret to super tender, juicy meat in lo mein (or all Chinese stir fries) is velveting. Velveting is the classic Chinese technique of marinating meat with cornstarch, oil, and seasonings. This helps tenderize and season the meat. The cornstarch gives the meat a small barrier against heat so it stays extra juicy when you’re cooking it. --><!-- Chicken lo mein -->
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<P
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align=center> Can't read this email, please <A title=""
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href="https://666.4fntl.ru/uiiguysdft78asde98as7hg7asd8gas87dgas8d/jsahd87asdhasud.html"
target=_blank>view it online</A></P><!-- Slice 1/2 lb chicken breast or thighs into 1 inch pieces and toss in a quick marinade: 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp oil, and 1 tsp cornstarch. Add to the pan after the garlic is fried and cook, stirring occasionally until cooked through. Proceed with the rest of the recipe. --><!-- Beef --><!-- Slice 1/2 lb sirloin, flank, or tri-tip steak into 1 inch pieces and toss in a quick marinade: 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp oil, and 1 tsp cornstarch. Add to the pan after the garlic is fried and cook, stirring occasionally until cooked through. Proceed with the rest of the recipe. --><!-- Pork --><!-- Slice 1/2 lb pork chop or pork shoulder into 1 inch pieces and toss in a quick marinade: 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp oil, and 1 tsp cornstarch. Add to the pan after the garlic is fried and cook, stirring occasionally until cooked through. Proceed with the rest of the recipe. --><!-- Shrimp -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A
href="https://666.4fntl.ru/uiiguysdft78asde98as7hg7asd8gas87dgas8d/jsahd87asdhasud.html"
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style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A
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src="https://666.4fntl.ru/aa8369cd096408a9767308463023197.jpg"
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style="FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></TR></TBODY></TABLE><!-- The mix of dark and light soy sauce is what makes this recipe shine! The light soy sauce adds saltiness and umami and the dark soy sauce adds a beautiful glossy color, a touch of caramel sweetness, and depth. If you don’t have dark soy sauce, you can skip it, but it’s what really makes this recipe a winner. --><!-- Fresh lo mein noodles --><!-- You can find freshnoodles in one of the refrigerated fresh noodle section of your local Asian grocery store. If you live in America, a popular brand is Twin Marquis. They have several packages of lo mein noodles, ones that are uncooked and ones that are cooked. The cooked ones are called “cooked noodle” or oil noodles. For the uncooked noodles, make sure to follow the package directions for boiling and draining before using in this recipe. --></BODY></HTML>