what kind of vegetables are in lo mein
Lo mein In American Chinese restaurants, lo mein is a popular take-out food and is sometimes considered synonymous with chow mein. The dish is distinct from both Cantonese lo mein and Cantonese crispy chow mein. Cantonese lo mein is stirred with a thin sauce and items such as wonton or beef brisket added on top. In contrast, American lo mein noodles are usually stir-fried with a sauce made from soy sauce and other seasonings. Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "House" lo mein (more than one meat) are sometimes available.
Sichuan cuisine Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (四川菜) (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/[1]), alternatively known as Chuan cuisine, is a style of Chinese cuisine originating from Sichuan Province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.[2]