This is great served as a side dish for Kung Pao chicken or on it’s own as a full meal by adding stir fried chicken, pork, beef or shrimp.
8 oz steamed chow mein noodles
1 tbsp finely minced ginger
3 garlic cloves, finely minced
1/2 cup finely shredded cabbage
1/2 cup finely sliced celery
1/2 cup snow peas
Steam chow mein noodles until tender, or soak in cool water until tender. Be careful not to leave them in water too long or they will get soggy. :o(
1 tsp corn starch
2 tbsp low sodium soy sauce
2 tbsp oyster sauce
1 tsp sugar
2 tbsp water
toasted sesame seeds
In a small mixing bowl mix sauce ingredients and set aside.
Heat wok, add cooking oil and lightly saute cabbage and celery – add ginger and garlic.
Remove from wok to a bowl – add sauce to bowl and bring to a boil, allowing it to thicken and become glossy. Add noodles and stir fry quickly just allowing them to soften and absorb the flavor of the sauce. Return sauted vegetables to wok and quickly stir through.
Garnish with scallions and sesame seeds.
If you want to make a meal in one – stir fry any type of protein you choose in the wok and add it to the chow mein – so versatile with any number of vegetables. Go ahead and experiment – let me know what you try and how you like it!