Vegetable Lo Mein

INGREDIENTS:

5 cups extra virgin olive oil

25 cups frozen, defrosted, chopped broccoli

25 cups sliced carrots (frozen or fresh), sliced thinly

3 ¼ cups soy sauce

1 cup corn starch or flour

150 ounces (dry weight) whole wheat spaghetti or linguine

Optional: sliced/crushed garlic, salt and pepper for vegetables.

The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

DIRECTIONS:

Heat a large pot of salted water to cook the pasta. When the water boils, cook the pasta as directed on the box.

Heat the olive oil on medium (4 to 5 on the dial) in a frying pan.

Add any optional ingredients (garlic, herbs) and stir to combine.

Add the broccoli; season with salt and pepper. Cook 5 to 8 minutes.

Add the carrots to the broccoli and cook 3 to 5 minutes (longer if fresh carrots).

Combine the soy sauce and about 6 cups cold water in a bowl. Add the corn starch and stir with a fork until there are no lumps. Pour into the pan with the hot vegetables and completely stir in. Heat until the sauce is thickened (about 3 minutes).

Serve over cooked spaghetti.

Calories per serving: 540
50 servings
Serving size: approximately 2 ½ cups