Vegetarian Chow Mein (素菜炒面)

2 standard portions

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Ingredients

• 10 oz fresh chow mein noodles ((or 6 oz / 170 g dried chow mein noodles))
• 1/4 cup vegetable stock
• 2 tablespoons vegetarian oyster sauce
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 2 teaspoons light soy sauce ((or soy sauce))
• 2 teaspoons dark soy sauce ((or soy sauce))
• 1/4 teaspoon white pepper
• 2 tablespoons peanut oil ((or vegetable oil))
• 1 tablespoon minced ginger
• 3 oz carrot (, peeled and julienned (yield about 1 cup once cut))
• 5 oz white mushrooms (, sliced)
• 4 oz baby bok choy (about 5 small heads) (, chopped)
• 4 oz bamboo shoot (, sliced (about 1 cup once cut))
• 4 green onions (, cut to 2” (5-cm) pieces)
• 1 cup bean sprouts

Method

1. Cook noodles according to the package instructions. Drain and set aside. (You might not need this step if using heat treated fresh noodles)
2. Combine all the sauce ingredients in a small bowl, stir to mix well.
3. Heat oil in a large skillet over medium high until hot. Add the ginger. Stir a few times to release the fragrance.
4. Add the carrots and mushrooms. Cook and stir for 1 minute.
5. Add the baby bok choy. Cook and stir for another minute. Then add the bamboo shoot and green onions. Cook and stir for 1 to 2 minutes.
6. Spread out the noodles and pour in the sauce. Toss the noodles to mix the sauce. Cover the pan and let steam until the vegetables start to soften.
7. Add the bean sprouts. Toss for another minute or so, until the bean sprouts are softened. Transfer everything onto a big plate. Serve hot as a main.