Here’s a very healthy Chow Mein recipe for you. Chow Mein means fried noodles, chow meaning fried and mein meaning noodles. It is Mandarin Chinese dish.The pronunciation chow mein comes from the Taishan dialect of Chinese, spoken by immigrants from Taishan to America. In Taishanese, it is pronounced chāu-mèing.
I make mine all vegetarian, with no noodles (or grains) or meat. Of course, you can add meat, shrimp or fish if you like.
This is not only very healthy, but it’s a quick and easy one pan dish. You can make it as a vegetable side dish or as a main dish. If you have a Wok, by all means use that, or a large saute pan if you don’t. I use a 12” non-stick pan to make mine.
- 1 lb. of Unsalted Butter for Ghee you’ll only use a couple of tablespoons for this recipe.
- ½ Red Onion sliced
- 2 ribs Celery sliced
- 2 cloves of Garlic minced
- 1 lb. Bok Choy chopped + ½ cup of water
- ½ lb. Mushrooms (your choice)
- 1 Red Bell Pepper cut into strips
- 1 Green Onion sliced
- Beans Sprouts (Mung)
- 2 Carrots julienne
- ¼ cup. Chicken Stock (Sodium Free)
- 1 Tbs. Oyster Sauce
- 1 Tbs. Soy Sauce
- 1 Tbs. Corn Starch + 4 Tbs. water
- Black Pepper
Chop & Drop
You don’t need a Wok to make this dish. In fact I suggest you use a 12-inch Non-stick skillet instead. That’s what I use.
Start by chopping and slicing all of your vegetables separately. You’re going to be cooking them separately as well, so that can all be cooked to the doneness you like. Chinese wok cooking is done hot and fast, with the vegetables maintaining some crispness to them. That’s the way I like them as well. So each vegetable is only a minute or two in the pan, then remove to a large bowl.
Put your pan on Medium High and heat a little Ghee, for a couple of minutes. When the Ghee starts to shimmer, it’s hot add the Red Onions, give them a quick stir and let them soften just a bit, before adding the minced garlic. When you smell the garlic (about 30 seconds) remove the onions and garlic to a large bowl.
Next saute the Celery for a minute or two then add them to the bowl with the onions and garlic. Then the Mushrooms, adding more Ghee if needed, saute for a few minutes. Then add to the vegetable bowl. Red Bell Pepper is next, toss a couple of minutes and then into the bowl.
The final vegetable is the Bok Choy, which we are going to steam to make tender. Toss the Bok Choy into the pan and add a ½ cup of water. Lower the heat to medium, and cover your wok or saute pan, for a couple of minutes. I like the Bok Choy, fork tender.
While the Bok Choy is steaming, we are going to make the Sauce. In a small bowl, we’re going to whisk 1 Tbs. of Corn Starch into 4 Tbs. of water, until smooth. Add a ¼ cup of Chicken Stock, 1 tbs. of Oyster Sauce, 1 tbs. of Soy Sauce, and the Corn Starch and water mix. Whisk everything.
Uncover the Bok Choy, test doneness with a fork. It should slip in and out without resistance. If there is any water still in the pan give it a minute or two to evaporate. Add all of the vegetables from the bowl to the Bok Choy. Make a well in the center of the vegetables and pour in the Sauce. Stir everything quickly, letting the vegetables reheat and be covered with the sauce and the sauce to boil and thicken.
To finish, top with; the Green Onion, Bean Sprouts and julienned Carrot. You can, of course, add cooked chicken, beef, pork or shrimp if you want. You can serve with rice if you like.
I’m not a ‘Vegan’ or a ‘Vegetarian’ I am a Meat Eater, but there are some dishes that are just perfect as an All Vegetarian meal, this is one of them for me. The mushrooms give you the texture of real tender meat. It’s just a very fast, easy, one pan Healthy Chow Mein Recipe.
It’s all about living a healthier lifestyle and making it EZ for you.