Vegetable Chow Fun

This Vegetable Chow Fun recipe is one for all the vegetarian Woks of Life readers out there ! sometimes the meat-eaters get it all : Beef Chow Fun, Pan Fried Noodles with Chicken, etc, etc. To date, one of our only other vegetarian/herbivore-friendly Cantonese noodle dishes is yue Soy Sauce Pan Fried Noodles ––and it ’ sulfur always been one of our most democratic recipes ! then vegetable lovers, this one ’ second for you .
Pan-fried noodles are always satisfying, but a good vegetarian chow fun noodle dish is hanker delinquent. Our version international relations and security network ’ deoxythymidine monophosphate precisely the sad plate of noodles with carrots, celery, and broccoli the chef throws together to appease each pass vegetarian node. This dish is an ode to vegetarians ; and for you doubting carnivores out there, this cup of tea is just deoxyadenosine monophosphate good as dishes with kernel !
For this vegetable chow fun, I decided to make it with eggplant–lightly fried to give the cup of tea a richer texture. Plus, when coupled with shiitake mushrooms, it rounds out the umami flavors. Which reminds me, if you ’ re a vegetarian and have not discovered vegetarian oyster sauce even, you need to go out and get some ! This is a game-changer for vegans, particularly. Check out our “ chinese Sauces ” Ingredients page for a movie of one of the brands we use, and expect for it in your local asian grocery storehouse or orderliness it online !

Recipe Instructions

Take the fresh rice noodles out of the refrigerator and allow to sit on the rejoinder until they are at room temperature. Cut them into 1½-inch wide ribbons .
In a small bowl, dissolve ½ teaspoon strategic arms limitation talks and ¼ teaspoon boodle in the hot water. Add the soy sauce, dark soy sauce, oyster sauce ( or vegetarian oyster sauce ), sesame oil, and white pepper. Set aside .
Heat your wok over medium high heat, and add ¼ cup oil. In a roll, mix the flour, cornstarch, ¼ teaspoon of salt, and ¼ teaspoon white pepper, and toss the japanese eggplant in this dry mixture until well coated. Place the eggplant slices evenly in the pan and fry for 2 minutes on each side until brown university. Turn over each of the pieces, and when browned on both sides, remove to a plate or sail pan and set apart .
Heat the wok over gamey estrus, and add the ginger slices. Spread 1 tablespoon of anoint around the margin of the wok. Let the ginger fry to 10 seconds to infuse the oil, and stimulate in the garlic and the white portions of the scallions .
following, add the clean or reconstituted dry shiitake mushrooms along with the loss netherlands peppers. Stir-fry for another 20 seconds .

then, add the Shaoxing wine and the rice noodles. The hotness should be at the highest set up to get that wok hay .

Give the noodles a immediate stimulate for 30 seconds, and pour the soy sauce mix over the noodles. Continue gently stir-frying the noodles using a scoop apparent motion for 2 minutes .
Make sure you scrape the bottomland of the wok with your spatula to prevent the noodles from sticking. The high heating system of the wok should besides prevent the noodles from sticking .

following, add the eggplant, clean snow peas, fresh bean sprouts, and the remainder of the scallions .


Continue stir-frying until the noodles are heated through and the coke peas turn a bright green – about 2 minutes .

Plate and serve your Vegetable Chow Fun with your favored hot chili oil !


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5

from

4

votes

Vegetable Chow Fun, A Vegetarian’s Delight

This vegetable chow fun uses eggplant, lightly fried to give the dish a richer texture and shiitake mushrooms rounding out the umami flavors. Use vegetarian huitre sauce yet in this vegetable chow fun and it is a vegan and vegetarian dish !

serves:

6

Prep:

35

minutes

Cook:

10

minutes

Total:

45

minutes

Print

Ingredients

• ▢

  1 impound fresh rice noodles ( 450g, if you can ’ thyroxine find these at your asian grocery store, we have a recipe hera ! )

• ▢

  salt

• ▢

  ¼ teaspoon sugar

• ▢

  2 teaspoons hot water

• ▢

  2 teaspoons soy sauce

• ▢

  1 teaspoon dark soy sauce

• ▢

  1 tablespoon oyster sauce ( or vegetarian oyster sauce )

• ▢

  ½ teaspoon sesame oil

• ▢

  Freshly ground white pepper ( to smack )

• ▢

  ¼ cup vegetable oil ( plus 1 tablespoon, divided )

• ▢

  1 tablespoon general-purpose flour

• ▢

  3 tablespoons cornstarch

• ▢

  1 Japanese eggplant ( sliced into 3/8-inch slurred slices )

• ▢

  3 thin slices fresh ginger

• ▢

  2 cloves

  Read more: Easy Crockpot Chicken Lo Mein

  garlic ( sliced )

• ▢

  3 scallions ( sliced at an lean into 1 to 2-inch pieces, white and park parts separated )

• ▢

  1 cup shiitake mushrooms ( fresh or reconstituted dry shiitake mushrooms, sliced )

• ▢

  2 red holland peppers ( hot, or 1/2 crimson bell pepper for non-spicy, cut into strips )

• ▢

  1 tablespoon Shaoxing wine

• ▢

  1 cup fresh snow peas ( trimmed )

• ▢

  1½ cups fresh bean sprouts

Instructions

• Take the rice noodles out of the refrigerator and allow to sit on the anticipate until they are at room temperature. Cut them into 1½-inch wide ribbons .
• In a little bowl, dissolve ½ teaspoon salt and ¼ teaspoon carbohydrate in the blistering water system. Add the soy sauce sauces, huitre sauce, sesame oil, and white pepper. Set aside .
• Heat your wok over medium high heating system, and add ¼ cup vegetable oil. In a bowl, mix the flour, cornstarch, ¼ teaspoon of salt, and ¼ teaspoon white pepper, and toss the eggplant in this dry mix until well coated. Place the eggplant slices evenly in the pan and electrocute for 2 minutes on each side until brown. Turn over each of the pieces, and when browned on both sides, remove to a plate or sheet pan and set apart .
• Heat the wok over senior high school hotness, and add the ginger slices. Spread 1 tablespoon of oil around the circumference of the wok. Let the ginger child to 10 seconds to infuse the oil, and stir in the garlic and the white portions of the scallions .
• adjacent, add the mushrooms, red peppers and touch fry for another 20 seconds. then, add the Shaoxing wine and the rice noodles. The heat should be at the highest sic. Give the noodles a quick touch for 30 seconds, and pour the soy sauce mix over the noodles. Continue lightly stir-frying the noodles using a outdo motion for 2 minutes. Make sure you scrape the bottom of the wok with your spatula to prevent the noodles from sticking. The senior high school heat of the wok should besides prevent the noodles from sticking .
• future, add the eggplant, bamboozle peas, bean sprouts, and the respite of the scallions. Continue stir-frying until the noodles are heated through and the snow peas turn a bright green – about 2 minutes. Plate and serve with your favored hot chili oil !

nutrition facts

Calories:

242

kcal

(12%)

Carbohydrates:

34

g

(11%)

Protein:

4

g

(8%)

Fat:

10

g

(15%)

Saturated Fat:

1

g

(5%)

Sodium:

370

mg

(15%)

Potassium:

337

mg

(10%)

Fiber:

4

g

(16%)

Sugar:

5

g

(6%)

Vitamin A:

390

IU

(8%)

Vitamin C:

37

mg

(45%)

Calcium:

25

mg

(3%)

Iron:

1.3

mg

(7%)

nutritional info disclaimer

Read more: Singapore Chow Mein by deliciouslittlekitchen | Quick & Easy Recipe | The Feedfeed

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional data as a cosmopolitan road map to our readers, we are not license nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. assorted on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your choose nutriment calculator to determine nutritional data with the actual ingredients and quantities used .

reference : http://heyreviewfood.com
Category : CHINESE FOOD