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 1-2 minutes.
  5. Add the rest of the vegetables and 1/4 cup water. Cover and cook 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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Shrimp and Vegetable Stir Fry

Shrimp and Vegetable Stir Fry PlatedIf you are wondering why I don’t post very many seafood recipes it’s because I’m allergic to seafood. But there are two types of seafood I will eat and later pay the price of itchy hives for: shrimp and crab. So, Benadryl and anti-itch skin cream I’ll be seeing you soon.

Feel free to change up the vegetables and protein to your tastes. I had these on hand, so it is what I used.

Shrimp and Vegetable Stir Fry IngredientsINGREDIENTS:

  • 1 tablespoon vegetable or canola oil
  • 1 small carrot, julienne sliced
  • 1/4 of large red onion, sliced into half moons
  • 20 sugar snap peas
  • 20 snow peas
  • 4 large shiitake mushrooms, sliced
  • 1 can, 8 ounces sliced water chestnuts
  • 1 pound peeled and deveined uncooked shrimp

SAUCE INGREDIENTS:

  • 1/2 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon minced ginger
  • 2 cloves minced garlic
  • 1/2 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil
  • 3 tablespoons light soy sauce
  • 1/3 cup chicken broth
  • 1 teaspoon Sriracha, optional if you want a little spice

DIRECTIONS:

  1. In a small bowl combine all the sauce ingredients. Whisk until cornstarch is dissolved. Set aside.
  2. Add oil to a wok or large skillet over medium high heat.
  3. Add carrots, onions, and sugar snap peas and stir and cook for 2 minutes.
  4. Next add snow peas, mushrooms and water chestnuts and stir and cook for 1-2 minutes or until mushrooms become tender.
  5. Move vegetables to edge of wok or skillet and add shrimp to center of pan. Stirring occasionally, cook shrimp for 2-3 minutes until pink.
  6. Add sauce to shrimp and vegetables and stir until all the shrimp and vegetables are coated with sauce, cooking for another minute until sauce is heated through.
  7. Serve immediately with jasmine rice.

Shrimp and Vegetable Stir Fry