Vegetable Chow Fun

Vegetable Chow FunOkay, don’t freak out. Yes. This is a vegetable dish from me. But believe me. You won’t miss the meat. But by all means, feel free to add a protein of your choice. Fun are noodles made of rice rather than egg as used in chow mein. And just like chow mein, chow fun can be made all sorts of ways. As always, feel free to change up the vegetables to those of your choosing. I always use what I have on hand. You can even try using the prepackaged frozen stir fry vegetables if you are in a rush. This recipe is a sweet and savory one and feeds 4 people.

INGREDIENTS:

  • 16 ounce package of fresh wide rice noodles (Can be found in Asian supermarkets)
  • 1/2 cup Chinese rice wine (Shaoxing) or dry sherry
  • 4 teaspoons black bean and garlic sauce
  • 1 tablespoon reduced sodium (lite) soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons light brown sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon canola or peanut oil
  • 1 teaspoon minced ginger
  • 1 small red onion, sliced thinly
  • 1 small carrot, cut into slivers
  • 1 handful sugar snap peas (about 15-20 each)
  • 1 handful snow peas (about 15-20 each)
  • 4 shiitake mushrooms, sliced
  • 1/2 cup water, divided into 1/4 cups

DIRECTIONS:

  1. Use your microwave to warm up and soften the noodles in a large plate or bowl. Cook for 2-3 minutes on high. (If you are using dried rice noodles, prepare as directed on package.)
  2. In a small bowl, add Chinese rice wine, black bean sauce, soy sauce, sesame oil, brown sugar and cornstarch. Stir well to combine. Set aside.
  3. Heat oil in large pan or wok over medium high heat. Reduce heat to medium and add ginger, stirring for 30 seconds.
  4. Add onions. Cook, stirring until softened. About 1-2ย minutes.
  5. Add the rest of the vegetables and 1/4 cup water. Cover and cookย stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes.
  6. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
  7. Add the noodles and remaining 1/4 cup water to the pan.
  8. Toss the noodles to coat with sauce. Cook until heated through about 2 minutes.
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