Vegetable Chow Mein
|Vegetable oil||375 Milliliter (11/2 Cup)|
|Fresh noodles||1⁄2 Pound (225 Grams)|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Chopped garlic||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Onion||1 Small, shredded|
|Carrot||1 Medium, sliced and parboiled|
|Bamboo shoots||1⁄2 Pound, sliced (150 Grams)|
|Mini corn||5 Ounce (150 Grams)|
|Fresh mushrooms||8 , thickly sliced|
|Mustard cabbage||1⁄2 Pound, cut into 1 inch lengths|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Vegetable stock||125 Milliliter (1/2 Cup)|
|Cornstarch||20 Milliliter, blended with 60 milliliter vegetable stock|
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 plattet.
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. Serve hot over fried noodles.