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Vegetable Chow Mein Total Time: 30 Minutes 8 ounces dried Chinese egg noodles1 tablespoon vegetable oil2 cloves garlic, minced1 cup fresh mushroomsPinch of powdered ginger One 6-ounce bag baby spinach1 ? cups of fresh broccoli1 to 2 tablespoons light soy saucePinch salt2 green onions, thinly sliced on the diagonal1/2 tablespoon toasted sesame seedsDirections:Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes Drain the noodles, then coat with the toasted oil to prevent the noodles from sticking together and set asideHeat a pan over high heat and add the vegetable oil When the wok is smoking, add the garlic and stir-fry until fragrantAdd the mushrooms and cook until starting to brown, 1 to 2 minutes, then add the broccoli Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary)Toss in the cooked egg noodles, season with the light soy sauce and saltGarnish with sliced green onion and sesame seedsServe immediately Makes 4 Servings ................
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