Name: Chow Mein
Yield: Serves 4
Cuisine: China
Ingredients: fresh coriander sprigs; 3 tablespoons vegetable stock; 1 tablespoon rice wine or dry sherry; 2 teaspoons finely chopped fresh ginger; 175 g (6 oz) small button mushrooms; 50 g (2 oz) celery; 50 g (2 oz) tinned bamboo shoots; 1 small onion, finely sliced; 3 garlic cloves, crushed; 2 tablespoons oil, preferably groundnut; 2 tablespoons dark soy sauce; 1 teaspoon sugar; 100 g (4 oz) bean sprouts; 225 g (8 oz) fresh or dried egg noodles; 1 tablespoon light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Chow mein literally means ‘stir-fried noodles’. It is a dish of universal popularity based upon its characteristic savoury combination of textures, tastes and colours whether made with meat or, as in this case, with vegetables. Chow mein can be kept warm for at least an hour without losing any of its charm; I enjoy it cold. Serve as an economical family meal or at a buffet party.