VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY
Here's what you need: cooking oil, chow mein noodle, onion, bell pepper, broccoli floret, carrot, garlic, salt, pepper, cabbage, shiitake mushroom, snow pea, corn, water, cornstarch, soy sauce, hoisin sauce, rice wine, sugar, white pepper, bean sprout, scallion
Provided by Claire Nolan
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
- In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
- Add the cabbage, shiitake mushrooms, snow peas, and corn.
- In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
- Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
- Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 61 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
VEGAN CHOW MEIN
I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy.
Provided by SadieTheVeganLady
Categories World Cuisine Recipes Asian
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
- Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
- Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 116.1 g, Fat 12 g, Fiber 20.2 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 2454.2 mg, Sugar 13.7 g
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