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Here’s a Chinese restaurant classic
that’s 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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