Vegetable Teriyaki Chow Mein
I broke the news to Mike that I wanted us to eat more vegetarian meals. His face dropped like a sack of potatoes. He consoled himself with BBQ chicken on the side of this Vegetable Teriyaki Chow Mein… I skipped the chicken. Here I’ve added a little heat, more than I usually do but it makes all vegetable, ie, no meat (again, sorry mike) a lot more interesting.
Serves 4 – 6
4 Nests chow mein noodles, cooked according to package directions
5 Dashes sesame oil
1 tsp canola oil
1/2 tsp red pepper flakes
2 Stalks celery, sliced
1 Bunch broccoli, florets only
1 Medium onion, sliced into sticks
1 Medium orange pepper, sliced
227 g white mushrooms, sliced
1 Cup water
¼ Cup sodium-reduced soy sauce
2 tbsp brown sugar
3 Cloves garlic, crushed
1 Inch fresh ginger, grated
1 tbsp cornstarch
Bring a large pot of water to boil; season with salt.
When the water is boiling, add in the chow mein noodles and cook according to package directions (mine was 3 minutes).
Drain and then toss with the sesame oil; keep warm. Meanwhile, add the oil and chili flakes to a wok or large skillet at high heat (this will infuse the oil).
When the pan is hot, add in the celery, broccoli florets, onions and mushrooms; season with salt and pepper.
Whisk the water, soy sauce, brown sugar, garlic, ginger and garlic together until the cornstarch is completely dissolved.
Add to the pan with the veggies; bring the mixture to a boil until it has thickened and then drop the heat to low.
To plate, serve over the warmed noodles.
Garnish with sesame seeds (optional).
- Go with whatever peppers you prefer.