Chinese Vegetarian Chow Mein
Description:
Don't have fresh egg noodles on hand for this chow mein recipe? Try substituting an Italian pasta. For an added touch, try garnishing the chow mein with a few sprigs of fresh coriander leaves before serving .
Ingredients:
- 1/2 pound dried or fresh egg noodles
- 2 ounces celery
- 2 ounces canned bamboo shoots
- 2 tablespoons peanut oil for stir-frying
- 3 garlic cloves, crushed
- 1 small onion, finely sliced
- 1/2 pound small button mushrooms, whole
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons finely chopped fresh ginger
- 3 tablespoons vegetable stock
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- 1/4 pound bean sprouts
Preparation:
If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes.If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required. String the celery and slice diagonally. Shred the bamboo shoots. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter. Garnish with fresh coriander sprigs.
Serving:
serve hot.
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