It (the vegetable chow mein) lookin good eh?… As if you could just stretch your hand and take a taste of the mushroom…. or just a tiny piece of carrot or sweet pepper smothered in the sesame oil and soy sauce. Mmmm! If only the sight of this chow mein could fill my stomach right now ……
Taste memory alert… I’m actually salivating here remembering how this vegetable chow mein went down. And, Boy! It was all good. Yeah! Washed down with a cold glass of freshly brewed mauby …it was a Saturday lunch to remember. Meat? You mean to say this didn’t have any meat? I didn’t even miss it for that minute or two while my taste buds were reveling in the“scrumpaliciousness”
A Tasty Vegetable Chow Mein
Anyhow, this vegetable chow mein recipe is not exactly what you will get from any Chinese restaurant in Trinidad and Tobago. What you get when you order the famed No. 1 ( Rice, Chow Mein and Chicken) is really rice, stir fried vegetables and chicken. Oh how we have been taken for a ride all these years.
Strangely it’s only when I began to really research this recipe I noticed what was really Chow Mein meaning Fried Noodles. And, then according to where you are in China, this dish is prepared differently…. but still with noodles.
So, after much thought I decided to do it this way since this is really what it is supposed to be like. After all, the word “mein” means noodles, so how is it possible to call a dish chow mein and there isn’t any noodles. Now that’s a mystery!
Well, while I’m off to learn about the mystery of how the Chow Mein lost its noodles in Trinidad, here’s Vegetable Chow Mein. Enjoy!
The Vegetable Chow Mein Recipe
VEGETABLE CHOW MEIN
1 tin (425 g) baby corn
1 tin (400 g) button mushroom
2 carrots, thinly sliced
1/2 small cabbage, thinly sliced
1 large sweet pepper,
1 small onion, thinly sliced
184 g lou mein egg noodles
2 tsp. salt
1 tbsp. soy sauce.
1/2 tsp. corn starch (for solution)
1 tbsp water ( for solution)
1/2 tbsp. sesame oil
oil for frying (about 2 tbsp)
1 sprig chive, chopped (optional)
Boil and drain noodles.
Cut up the vegetables.
Mix the cornstarch solution
(1/2 tsp. cornstarch : 1 tbsp. water) and set aside.
Heat wok and bring oil to a boil over a medium to high flame. Add the onion and stir fry for 30 seconds.
Stir fry the carrots and sweet pepper for 1 minute.
Then add the corn, mushrooms….
Stir fry for one minute until the vegetables are cooked.
Add the soy sauce and salt, then thicken with corn starch solution.
( 1/2 tsp. cornstarch : 1 tbsp. water). Add sesame oil, noodles and chive stirring evenly. Turn off heat.
Vegetable Chow Mein
- 1 tin 425 g baby corn
- 1 tin 400 g button mushroom
- 2 carrots thinly sliced
- 1/2 small cabbage thinly sliced
- 1 large sweet pepper
- 1 small onion thinly sliced
- 184 g lou mein egg noodles enriched egg noodles
- 2 tsp. salt optional
- 1 tbsp. soy sauce
- 1/2 tsp. corn starch for solution
- 1/2 tbsp. sesame oil
- Oil for frying about 2 tbsp
- 1 sprig chive chopped (optional)
- Boil and drain noodles. Cut up the vegetables. Mix the cornstarch solution (1/2 tsp. cornstarch : 1 tbsp. water) and set aside.
- Heat wok and bring oil to a boil over a medium to high flame. Add the onion and stir fry for 30 seconds. Stir fry the carrots and sweet pepper for 1 minute. Then add the corn, mushrooms and cabbage.
- Stir fry for 1 minute until the vegetables are cooked. Add seasonings (except corn starch and sesame oil) then thicken with corn starch solution.
- Add sesame oil, noodles and chive stirring evenly. Turn off heat. Serve hot.
OK I haven’t solved the mystery as yet …there seems to be a language barrier lol! but I’m trying.
See you soon.
P.S. It has now dawned on me …probably it was done for commercial reasons…..You can order a N0. 1 or you can also order rice, noodles and chicken or quite possibly rice, chow mein, noodles and chicken….that combination will certainly be a bit more expensive I guess!