By The church mothers auxiliary had their spring luncheon this week, which means I cooked for thirty-five women over the age of sixty who all have opinions about potato salad. If you have never been in a room with thirty-five Black church women debating whether potato salad should have mustard, sugar, relish, eggs, or all of the above, you have not lived, baby. You have merely existed. I made my potato salad the way Mama made it — mustard, mayo, eggs, sweet pickle relish, a little celery for crunch, salt and pepper, and a whisper of sugar that you cannot taste but your soul can feel. Sister Dorothy Jenkins told me it needed more mustard. I smiled and said thank you Sister Dorothy, which is church language for I heard you and I am ignoring you with love.
Marcus had a track meet Saturday. He is not the fastest boy on the team — that would be Jamal Williams, who runs like somebody is chasing him with a purpose — but Marcus runs with this steady, determined stride that reminds me of Calvin walking to the pulpit. Not flashy. Just consistent. He came in fourth in the 400 meters and was happy about it because Marcus has the gift of being happy about fourth place, which is a gift more people need. I cheered from the bleachers loud enough to embarrass him, which is my right and my calling as his mother.
Destiny brought her laundry home this weekend, which she does every two weeks because the campus laundry costs money and her mama's washing machine is free and comes with dinner. I do not mind. Every bag of dirty clothes she brings is an excuse to feed her, and feeding my children is the only currency I have ever needed. I made neck bones and rice for dinner Saturday — low and slow, the way Mama did, simmered for hours until the meat falls off the bone and the gravy is thick enough to hold a spoon upright. Destiny ate two bowls and fell asleep on the couch. I covered her with the afghan and let her sleep because that girl works harder than she lets anyone see, and rest is a gift I can give when she will not take it any other way.
Sunday after church, Calvin and I sat on the back porch in the cooling evening. He had his Bible on his lap. I had nothing on my lap but tired hands. The fireflies were coming out. We did not talk. Some of the best conversations we have are the ones where nobody says anything at all.
Some nights call for the low and slow, and some nights call for something bright and quick — a big skillet of vegetables and noodles that comes together before the evening news is over. The Monday after that firefly weekend, I stood in the kitchen with a handful of snow peas and half a bag of mushrooms and thought, let me make something that feels like fresh air. Loaded Vegetable Lo Mein is that kind of dish — light enough to leave room for dessert, but satisfying enough that Calvin went back for seconds without saying a word, which is the highest compliment that man knows how to give.
Loaded Vegetable Lo Mein
Prep Time: 20 min | Cook Time: 8 min | Total Time: 28 min | Servings: 6
Ingredients
- 1/4 cup reduced sodium soy sauce
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1 pinch cayenne pepper
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1” fresh ginger root, peeled and minced
- 2 cups mixed mushrooms, sliced
- 2 bell peppers, seeded and sliced thin
- 1 carrot, cut into matchsticks
- 3/4 cup snow peas, trimmed
- 2 green onions, cut into 2” pieces
- 2 handfuls leafy greens (bok choy, spinach, kale, or mustard greens)
- 1 lb lo mein noodles or cooked whole wheat spaghetti
Instructions
- Make the sauce. In a small bowl, whisk together the soy sauce, honey, sesame oil, and cayenne pepper. Set aside.
- Cook the aromatics and hearty vegetables. Heat the cooking oil in a large, high walled skillet or wok over medium-high heat. Add in the garlic and ginger. Cook, stirring often, until fragrant, about one minute. Add in the mushrooms, bell peppers, and carrot sticks.
- Add greens, noodles, and sauce. Once the peppers begin to soften, add in the snow peas, green onions, and leafy greens. Cook until the greens begin to wilt, and add in the lo mein noodles. Pour the soy sauce mixture over the noodles and stir fry until the noodles have absorbed the sauce and the vegetables are all cooked. Serve warm.
Nutrition (per serving)
Nutrition information not available for this recipe.