Vegetable Chow Mein

Thin egg noodles, 1/2 lb
Oyster sauce, 2 tablespoons
Soy sauce, 2 tablespoons
Rice vinegar, 2 tablespoon
Sugar, 1 teaspoon
Sesame oil, 1 tablespoon
Corn or peanut oil, 5 tablespoons
Yellow onion, 1/2 cup, thinly sliced
Red bell pepper, 1 cup, thinly sliced
Zucchini, 1, thin strips
Shiitake mushrooms, 1 cup, thinly sliced
Ginger, 1 tablespoon, grated
Garlic cloves, 2, minced

1 Parboil the noodles and make the sauce
Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of corn oil. In a small bowl, combine 3 tablespoons of water, the oyster sauce, soy sauce, rice vinegar, sugar and sesame oil.

2 Stir-fry the vegetables
Heat a large non-stick pan until very hot. Heat 2 tablespoon of corn oil and saute the
onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.

3 Stir-fry the noodles
Reheat the same pan until very hot. Add 2 tablespoon of corn oil and saute the ginger, and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce and continue to toss the noodles until they are well combined and heated through.

Cook’s Tip: Any meat may be added to this noodle dish. Try 1/4 lb of sliced pork tenderloin, chicken thigh or 1/4 lb of chopped shrimp. Add the meat after sauteing the ginger and garlic.

Recipe from Williams Sonoma's Good Food Fast: Asian

 

 

Email me at: marr_demonte@yahoo.com