Fri, 24 June 2022
Kwanghi Chan's Cantonese Style Vegetable Chow Mein
Serves 4
1 shallot, thinly sliced
1 carrot, cut into thin sliced
1 red pepper, cut into thin strips
1/2 cauliflower florets
1/2 Chinese cabbage, shredded
1/2 head broccoli, cut into small florets
150 grams bean sprouts
300 grams chow mein noodles*
4 spring onions, chopped
Sauce:
3 tbsp soy sauce
1 tbsp mushroom sauce
1 tbsp shaoxing wine or dry sherry
1 tsp sesame oil
1 tsp chanchan black garlic peanut rayu
2 garlic cloves, finely chopped
1 tbsp potato starch with with little water
Sesame seeds
STEP 1
Heat some oil in a wok or pan on high heat. Add the garlic and onion and fry for about 20 seconds, tossing so they don't burn.
Add the broccoli, cauliflower and carrot and fry for a further minute or two.
Add the pepper, bean sprouts and cabbage and fry for a couple of minutes. Toss well so they get cooked evenly.
Cook noodles according to packet instructions drain and in a hot heavy base wok fry like a pancake until crispy on both sides.
Add the chow mein sauce to the stir fry vegetable well and serve!
Top with chopped spring onion and sesame seeds.
