Chow Mein

Sauce:
1 T lecithin
1 T almond butter (these first two ingredients can be substituted for something else if you like--they help
     give it that oily "restaurant" feel.)
2 T nama shoyu
2 t Shaohsing rice wine (this has a 13.5% alcohol content, but the flavor is sooooo perfect, and I figure
     most of it is left uneaten in the dregs of the bowl.)
3/4 t onion powder
1/2 t powdered ginger
1/4 t garlic powder
1/4 t unheated salt, if desired
4 grinds of pepper

Veggies:
bean sprouts
a handful curly cabbage, cut thinly (gives it the characteristic chow mein look)
broccoli slaw (perfect noodle shape!)
one small or 1/2 medium zucchini (you can spiral cut it for noodles.  I don't have a spiral cutter yet, so
     I just make potato-peeler noodles.  Yum!)
3 small to med shiitakes, sliced thinly (you can cut off the stems if you wish)
5 white or criminy mushrooms, sliced
snow peas
red pepper, cut in thin strips
scallions or chives, cut into long pieces
lily bulb (optional)
 
Make the sauce in a large bowl, and toss the veggies in as you prepare them.  Place chow mein in bowls and let it sit for 20 minutes or so in a warm place to marinate (I put it in my oven with the pilot light.  It takes the edge off the cold).  You don't actually have to let it sit.  It wilts very quickly, giving it an amazingly authentic feel! 

Makes two small or medium bowls (you decide how many veggies):

- Ali, author