Vegetable Chow Mein
Vegetable Chow Mein is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4
You may add meat, poultry or seafood to this dish, such as 1/2 lb. pork loin or boneless, skinless chicken thighs, cut into thin strips, or peeled shrimp, chopped. Add to the pan after stir-frying the ginger and garlic and cook just until cooked through, 3 to 4 minutes, then proceed as directed.
Ingredients:
- 1/2 lb. fresh Chinese egg noodles
- 5 Tbs. corn or peanut oil
- 2 Tbs. oyster sauce
- 2 Tbs. soy sauce
- 2 Tbs. rice vinegar
- 1 Tbs. Asian sesame oil
- 1 tsp. sugar (optional)
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced lengthwise
- 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
- 1 zucchini, trimmed and cut into matchsticks
- 1 Tbs. grated fresh ginger
- 2 garlic cloves, minced
Directions:
Parboil the noodles and make the sauce
Bring a large pot of water to a boil over high heat. Add the noodles and boil for 2 minutes. Drain the noodles in a colander and rinse well with cold running water. Place in a bowl, add 1 Tbs. of the corn oil and toss to coat evenly.
In a small bowl, combine 3 Tbs. water, the oyster sauce, soy sauce, vinegar, sesame oil and sugar and stir to dissolve the sugar.
Stir-fry the vegetables
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the onion and bell pepper and stir-fry just until tender, about 2 minutes. Add the mushrooms and zucchini and continue to stir-fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
Stir-fry the noodles
Return the pan to high heat and add the remaining 2 Tbs. corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Add the noodles and cook until heated through, about 5 minutes. Return the vegetables to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 1 minute. Transfer to a platter and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
Bring a large pot of water to a boil over high heat. Add the noodles and boil for 2 minutes. Drain the noodles in a colander and rinse well with cold running water. Place in a bowl, add 1 Tbs. of the corn oil and toss to coat evenly.
In a small bowl, combine 3 Tbs. water, the oyster sauce, soy sauce, vinegar, sesame oil and sugar and stir to dissolve the sugar.
Stir-fry the vegetables
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the onion and bell pepper and stir-fry just until tender, about 2 minutes. Add the mushrooms and zucchini and continue to stir-fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
Stir-fry the noodles
Return the pan to high heat and add the remaining 2 Tbs. corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Add the noodles and cook until heated through, about 5 minutes. Return the vegetables to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 1 minute. Transfer to a platter and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
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(31)
Rated 3 out of
5
by
DrJenny1234 from
Asian Vegetarian
The recipe in and of itself is not difficult to make. I agree with the other reviewer about the sauce being too rich. I found it too oily. This is not a bad recipe, just not repeatable in our opinion.
Date published: 2014-07-20
Rated 5 out of
5
by
martawillcox from
Delicious and full of veg!
Although there is quite a bit of chopping, the chow mein makes a terrific lunch. The flavours and vegetables are wonderful but the sauce is a bit rich. I couldn't think of anything to lighten it up a little bit. What is the Chinese equivalent of a squirt of lemon juice?
Overall very nice.
Date published: 2012-08-16