PASTA DAY: Vegetable Chow Mein

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* Exported from MasterCook *

 

Vegetable Chow Mein

 

Recipe By : Pasta East to West by Nava Atlas, page 140

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 wide Chinese wheat noodles

OR 12 ounces medium-wide egg noodles

preferably yolk-free

2 tablespoons canola or peanut oil

1 large onion

quartered and sliced

3 large celery or bok choy stalk

sliced on a diagonal

1 medium bunch broccoli

cut into bite-size florets and stems

1 red bell pepper

cut into narrow strips

8 ounces fresh mung bean sprouts

15 ounces canned straw mushrooms -- liquid reserved

6 ounces canned sliced water chestnuts -- liquid reserved

up to 8 ounces

Liquid from straw mushrooms and water

chestnuts

2 tablespoons cornstarch or arrowroot

2 tablespoons natural soy sauce -- plus more

for topping -- optional

 

4 to 6 servings

 

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. Serve with some sautéed

tofu or with Bean Sprout Pancake (see separate recipe).

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the oil in a wok or stir-fry pan. Add the onion and

stir-fry over medium heat until translucent. Add the celery, broccoli, and

bell pepper, and stir-fry over medium-high heat until all are just

tender-crisp. Stir in the sprouts, mushrooms, and water chestnuts, and

continue to cook until everything is well heated through.

 

In a small bowl, combine 1/4 cup of the reserved liquid with the

cornstarch, and stir until dissolved. Stir in the remaining liquid (there

should be 3/4 to 1 cup) and the soy sauce. Pour the sauce into the wok,

and cook just until it has thickened. Remove from the heat.

 

Transfer the cooked noodles to the wok, and gently stir them in. Serve at

once, passing around extra soy sauce, if desired.

 

Calories: 342, Carbohydrate: 59 g, Total Fat: 6 g, Cholesterol: 0 g,

Protein: 9 g, Sodium: 852 mg

 

 

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