Imported from the web

Vegetarian Chow Mein (素菜炒面)

Name: Vegetarian Chow Mein (素菜炒面)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 10 oz fresh chow mein noodles (Alternatively, use 6 oz / 170 g dried chow mein noodles.); 0.25 cup vegetable stock; 2 tbsp vegetarian oyster sauce; 1 tbsp Shaoxing wine (Alternatively, use dry sherry.); 2 tsp light soy sauce (Alternatively, use soy sauce.); 2 tsp dark soy sauce (Alternatively, use soy sauce.); 0.25 tsp white pepper; 2 tbsp peanut oil (Alternatively, use vegetable oil.); 1 tbsp ginger (Minced.); 3 oz carrot (Peeled and julienned; yields about 1 cup once cut.); 5 oz white mushrooms (Sliced.); 4 oz baby bok choy (About 5 small heads, chopped.); 4 oz bamboo shoot (Sliced; about 1 cup once cut.); 4 green onions (Cut into 2-inch (5-cm) pieces.); 1 cup bean sprouts

Recipe by Maggie Zhu

Imported by Starr2 on SeeMeCook

A quick, fragrant one-pan chow mein loaded with vegetables in varied textures and coated in a rich, savory sauce. This vegan stir-fry is an easy way to use up vegetables from the refrigerator.

3 servings30 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

10 oz fresh chow mein noodles (Alternatively, use 6 oz / 170 g dried chow mein noodles.)
0.25 cup vegetable stock
2 tbsp vegetarian oyster sauce
1 tbsp Shaoxing wine (Alternatively, use dry sherry.)
2 tsp light soy sauce (Alternatively, use soy sauce.)
2 tsp dark soy sauce (Alternatively, use soy sauce.)
0.25 tsp white pepper
2 tbsp peanut oil (Alternatively, use vegetable oil.)
1 tbsp ginger (Minced.)
3 oz carrot (Peeled and julienned; yields about 1 cup once cut.)
5 oz white mushrooms (Sliced.)
4 oz baby bok choy (About 5 small heads, chopped.)
4 oz bamboo shoot (Sliced; about 1 cup once cut.)
4 green onions (Cut into 2-inch (5-cm) pieces.)
1 cup bean sprouts

Steps

1
Cook the chow mein noodles according to the package instructions. Drain and set aside. This step may be skipped when using heat-treated fresh noodles that can go directly into the stir-fry.
2
Combine the vegetable stock, vegetarian oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, and white pepper in a small bowl. Stir until well mixed.
3
Heat the peanut oil in a large skillet over medium-high heat until hot.
4
Add the minced ginger to the hot oil and stir a few times, just until it releases its fragrance.
5
Add the julienned carrot and sliced mushrooms. Cook and stir for 1 minute.
6
Add the chopped baby bok choy. Cook and stir for another minute.
7
Add the sliced bamboo shoot and green onion pieces. Cook and stir for 1 to 2 minutes.
8
Spread the cooked noodles across the skillet and pour in the sauce. Toss the noodles with the vegetables and sauce until evenly coated.
9
Cover the skillet and let the noodles and vegetables steam until the vegetables begin to soften.
10
Add the bean sprouts and toss for about 1 minute, until the sprouts have softened.
11
Transfer everything to a large plate and serve hot as a main dish.

Notes

For pan-fried noodles, soak them in boiling water for 1 minute before adding them to the stir-fry. Heat-treated fresh noodles can be added directly from the package. The source does not specify an exact steaming duration or temperature; steam only until the vegetables begin to soften.