Vegetarian Chow Mein
Ingredients
1/2 lb. dried or fresh egg noodles
2 oz. celery
2 oz. canned bamboo shoots
2 Tbsp. peanut oil
3 garlic cloves, crushed
1 sm. onion, finely sliced
1/2 lb. sm. button mushrooms, whole
1 Tbsp. light soy sauce
2 Tbsp. dark soy sauce
2 tsp. finely chopped fresh ginger
3 Tbsp. vegetable stock
1 Tbsp. rice wine or dry sherry
1 tsp. sugar
1/4 lb. bean sprouts
Fresh coriander sprigs for garnish
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)