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Vegetable Chow Mein With Mini Corns

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  Noodles 1⁄2 Pound (About 225 Gram)
  Vegetable oil 45 Milliliter (About 3 Tablespoon)
  Garlic 2 1⁄2 Milliliter, chopped (About 0.25 Teaspoon)
  Onion 1 Small, shredded
  Carrot 1 Medium, sliced and parboiled
  Bamboo shoots 1⁄3 Pound, sliced (About 150 Gram)
  Mini corn 5 Ounce (About 150 Gram)
  Mushrooms 8 , thickly sliced
  Mustard cabbage 1⁄2 Pound, cut into 1 inch and 2.5 centimeter lengths (About 225 Gram, Also Called Choy Sum)
  Soy sauce 15 Milliliter (About 1 Tablespoon)
  Cornstarch 20 Milliliter (About 1.5 Tablespoon)
  Vegetable stock 60 Milliliter (About 0.5 Cup)

1 Heat oil in a pan. Add one-third of the noodles. Fry until crisp, turning over with tongs during cooking. Drain well and repeat until all noodles are cooked. Set aside on a warm serving platter.
2 Heat 3 tbsp (45 ml) oil. Add garlic, onion, carrot, bamboo shoots and corn. Stir-fry 1 minute. Add mushrooms, cabbage, soy sauce and stock. Cook covered 2 minutes.
3 Stir in blended cornstarch and stock to thicken.

Recipe Summary

Difficulty Level: 
Main Dish

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