Vegetable Chow Mein Recipe
Servings: 4
Ingredients
- 8 oz. of Chow mein noodles dry
- 1 Baby bok choy sliced into 1 inch sized pieces
- 1 Small onion sliced into thin strips, should be about 1 cup
- 1½ cup of Mung bean sprouts
- 2 Sticks of celery sliced on an angle
- 1 to 2 Cloves of garlic minced
- 4 Tablespoons of vegetable oil
For the sauce:
- ¼ cup of chicken stock vegetable stock, or water
- 3 Teaspoons of soy sauce
- 2 Teaspoons of Shaoxing wine
- 2 Teaspoons of oyster sauce
- ½ Teaspoon sesame oil
- ¼ Teaspoon of sugar
- ¼ Teaspoon of white pepper
Instructions
- Get a large pot of water boiling on your stove
- Make the sauce: While the water is coming to a boil, mix all of the sauce ingredients in a bowl until the sugar dissolves.
- Boil the noodles: Add the noodles to the boiling water. The cooking time will differ depending on the type of noodles you have. Just cook them according to the instructions on their packaging. Once they have cooked, strain them in a colander and rinse with cold water.
- Fry the noodles: Place 2 tablespoons of the vegetable oil into a wok and place it over a high heat. Then toss in the noodles and stir fry them for 4 to 6 minutes. We just want some of the noodles to brown and crisp up a little. Once you’ve done this, take the noodles out and set them aside.
- Fry up the onion, celery, and bok choy: With the wok still hot add the remaining 2 tablespoons of vegetable oil. Toss in the garlic and quickly saute for 30 seconds. Make sure to not burn the garlic! Then add in the onion, celery, and bok choy, and stir fry these ingredients until they begin to brown up, should be about 5 to 7 minutes.
- Finish the chow mein: Return the noodles to the wok, and add in the sauce. Stir, scoop, and lift the noodles, vegetables, and sauce together. Do this for 2 minutes. Finally, add in the bean sprouts, and mix it into the chow mein, for 30 to 60 seconds.
- Serve the vegetable chow mein and enjoy!