Now Your Turn

Vegetable Chow Mein

Main Course | January 26, 2015 | By



1/2 lb. fresh Chinese egg noodles

5 Tbs. peanut oil

4 Tbs. oyster sauce

4 Tbs. soy sauce

2 Tbs. rice vinegar

1 Tbs.  sesame oil

2 tsp. brown sugar

1 yellow onion, quartered

1 lb snap peas

1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced

12 baby bok choy

1 lb broccoli

1 carrot julienne slice

3  Tbs. grated fresh ginger

4  garlic cloves, minced



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 peanut oil and toss to coat evenly.

In a small bowl, combine 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 peanut  oil. Add all vegetable  and stir-fry just until tender, about 5 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. peanut  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.




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Georgia Bitay