Heres a Chinese restaurant classic
thats easy to make at home.
Vegetable
Chow Mein
- 1 (15-ounce) can baby
corn, drained, liquid reserved
1 (6 to 8-ounce) can sliced water chestnuts, liquid reserved
2 tablespoons cornstarch or arrowroot
2 tablespoons reduced-sodium soy sauce
8 ounces wide Chinese wheat noodles or fettuccine, broken in
half
1 1/2 tablespoons light olive oil
1 large onion, quartered and thinly sliced
3 large celery stalks or bok choy, sliced diagonally
1 medium red bell pepper, cut into narrow strips
4 ounces fresh mung bean sprouts
Freshly ground pepper to taste
- Combine the liquid from
the baby corn and water chestnuts in a large cup or other container.
Set the baby corn and water chestnuts aside until needed. In
a small cup, use a small amount of the liquid to dissolve the
cornstarch, then pour back into the larger cup along with the
soy sauce. Set aside until needed.
- Cook the noodles in plenty
of steadily boiling water until al dente, then drain.
- Meanwhile, heat the oil
in a wok or stir-fry pan. Add the onion and sauté over
medium heat until soft and lightly browned.
- Add the celery and red
pepper, turn the heat up to medium-high, and stir-fry for 2 to
3 minutes.
- Add the bean spouts, baby
corn, and water chestnuts along with the reserved cornstarch
liquid. Cook until all the ingredients are well heated through
and the sauce is thickened. Season with pepper, then serve at
once. Pass around extra soy sauce.
Makes 4 to 6 servings.
Recipe provided courtesy
of Nava Atlas; www.vegkitchen.com.
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