| Vegetarian Chow Mien
1/2 pound of dried or fresh egg noodles
2 ounces of celery
2 ounces of canned bamboo shoots
2 tablespoons of peanut oil
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound of small button mushrooms, whole
1 tablespoon of light soy sauce
2 tablespoon of dark soy sauce
2 teaspoon of finely chopped fresh ginger
3 tablespoon of vegetable stock
1 tablespoon of rice wine or dry sherry
1 teaspoon of sugar
1/4 pound of bean sprouts
Fresh coriander sprigs for garnish
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If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required. String the celery and slice diagonally. Shred the bamboo shoots. Heat a wok or large frying pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute, then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter. Garnish with the fresh coriander sprigs. Serves 4. |
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