Vegetable Chow Mein With Mini Corns
|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.