A quick note about the term “vegetable lo” The term vegetable lo is often used as a noun, but this is not true.
There are two types of veggie sauces: the “lo” that is made from the whole or a portion of the vegetable, and the “veggie sauce” that comes from just the veggie parts.
The term “lo,” however, refers to the ingredients, not the dish.
The word “lo mein” is also a term of endearment, though it refers to both the sauce and the vegetable.
Vegetable lo Mein Ingredients 1 pound boneless, skinless chicken breast, cut into thin strips 2 teaspoons olive oil 1 pound frozen peas 1 1/2 cups shredded carrot 1 cup broccoli florets 1 teaspoon dried oregano 1 teaspoon kosher salt, plus more for serving 2 large cloves garlic, minced 1 large yellow onion, chopped 1 cup diced carrots 1 cup shredded green cabbage, cut in 1/4-inch pieces (about 1 cup) 1/3 cup diced cabbage, thinly sliced 1 cup chopped carrots, diced 2 cups sliced tomatoes 1 cup zucchini noodles 1/8 cup grated Parmesan cheese (or other cheese) 1 teaspoon red pepper flakes, plus 1 to 2 more to taste 1 tablespoon garlic powder, plus some for serving (optional) 1 1⁄2 teaspoons freshly ground black pepper, plus a few more to sprinkle Directions Heat the olive oil in a large skillet over medium heat.
Add the chicken, carrots, and peas, and cook until tender, about 10 minutes.
Add in the broccoli and carrots, then stir-fry until broccoli is tender and wilted, about 4 minutes.
Transfer the chicken and broccoli to a plate.
Add chicken and broth, and stir-fried vegetables and sauce until everything is mixed well.
Pour the vegetable sauce over the chicken.
Top with shredded carrot, broccoli floret, and green cabbage.
Sprinkle with oreganos, salt, and pepper.
Garnish with a little red pepper to taste.