Vegetable Chow Mein
Chow mein uses wider and sometimes shorter noodles than lo mein. The amount and varieties of vegetables can be varied. Before starting to stir-fry, have all the vegetables cut and ready. Adapted from The Vegetarian Family Cookbook.
Serves: 4 to 6
- 12 ounces wide Chinese wheat noodles
(substitute soba for a gluten-free variation)
- 2 tablespoons olive or peanut oil
- 1 large onion, quartered and sliced
- 3 large stalks celery or bok choy, sliced on a diagonal
- 1 medium bunch broccoli, cut into bite-sized florets and stems
- 1 red bell pepper, cut into narrow strips
- 8 ounces cremini or white mushrooms, cleaned and sliced
- 8 ounces fresh mung bean sprouts
- 1 1/2 tablespoons arrowroot or cornstarch
- 2 tablespoons reduced-sodium soy sauce
- Freshly ground pepper to taste
Cook the noodles in plenty of rapidly simmering water until just tender, then drain.
Meanwhile, heat the oil in a stir-fry pan. Add the onion and stir-fry over medium heat until translucent.
Add the celery, broccoli, and bell pepper, and mushrooms and stir-fry over medium-high heat until all are just tender-crisp. Stir in the sprouts and continue to cook until everything is well heated through.
In a 1-cup measuring container, combine 1/4 cup water with the arrowroot or cornstarch and stir until dissolved. Stir in the the soy sauce and fill the cup almost to the top with more water. Give it another stir and pour into the pan. Cook just until it has thickened.
Remove from the heat and gently stir the cooked noodles together with the vegetables. Season with plenty of pepper. Serve at once, passing around extra soy sauce, if desired.