I created this recipe because I was looking for something different to make with some leftover pot roast. Stir-fry is an excellent way to use up leftovers, and a small amount of meat can be stretched by adding more pasta or vegetables. You can make this dinner even easier by using steam-in-a-bag vegetables, either broccoli or a vegetable combination. We’ve tried it with a steam-in-a-bag mix of broccoli, sugar snap peas, water chestnuts and carrots.
Asian dishes lend themselves well to use of whole-wheat pasta. The light flavor of the pasta complements soy-sauce-based dishes like this one, and the combination of vegetables and whole-wheat pasta means that there’s plenty of healthy fiber in this dish.
Beef and Vegetable Lo Mein
Makes 4 servings
1/2 lb. whole wheat spaghetti or linguine, cooked al dente
1 TBL olive oil
1/4 cup onion (2 oz), cut in wedges
1 TBL minced garlic
1/2 lb. cooked pot roast, sliced very thin or shredded (see note)
1/2 cup soy sauce
2 TBL brown sugar
1 tsp ground ginger
1 TBL cornstarch
1 TBL ice water
4 cups steamed vegetables such as broccoli or a vegetable combination
While the pasta is cooking, saute onion in olive oil. When it begins to soften, add garlic and cook 3 to 5 minutes until aromatic. Add pot roast.
Combine soy sauce, brown sugar and ginger and add to the stir-fry. Stir ice water into cornstarch and add to the pan. Cook and stir until sauce begins to thicken.
Add drained pasta and steamed vegetables to pan. Toss to coat and serve immediately.
Note: Slice the pot roast before it’s completely defrosted to get very thin pieces.