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Bean Sprouts Stir Fry (Chow Mein)

My guilty pleasure used to be ordering a yummy pizza but I really don’t like takeout pizza as much as my homemade pizza (shameless plug) anymore, so what to do? Well, Mike LOVES Chinese takeout so now I find myself studying the Chinese menu and trying to figure out how to make it healthier!! I love the chow mein! I call it the bean sprouts thingy and it never fails to satisfy. After I made this dish I asked Mike to taste test it and he said it’s just as good as the take out (huge compliment), woo woo!

Serves 4

1 tbsp extra virgin olive oil

227 g Cremini mushrooms, sliced

1 small onion, sliced into sticks

1 Large stalk of celery, sliced

3 Cloves garlic, crushed

454 g Bean sprouts (rinsed well)

3 Green onions, sliced

Salt

Pepper

Heat a wok or frying pan over high heat and add the olive oil, when it’s hot (the oil will ripple) add the mushrooms; season with salt and pepper.

Saute on high for 4 to 5 minutes, until the mushrooms have started to darken and give off some of their water.

With the heat still on high, add the white onion and celery to the pan; again season with salt and pepper.

Saute for a minute, until the veggies just start to soften.

Stir in the garlic and sauté for 30 seconds, careful not to let the garlic burn.

Add in the bean sprouts and again season with salt and pepper; sauté for a minute, until the sprouts just start to soften.

Take the pan off the heat and stir in the green onions.

Taste and adjust seasoning.

Notes:

  1. You can use white button mushrooms in place of the cremini mushrooms.

chow mein