Vegetable Chow Mein

After emancipation, many Chinese indentured servants in the Caribbean stayed on these islands. Many opened small village grocery shops, and often they made chow mein at home and sold it in their shops. West Indian cooks made the dish their own by using sauces with Caribbean flavors and, on some islands, using browning to color the sauce. This stir-fry does not taste like takeout, but like something extraordinary.