Vegetable Chow Mein (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
8 ounces chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups |
2 large carrots, peeled, trimmed and cut into matchstick-size pieces |
8 ounces fresh or dried chow mein noodles |
3 tablespoons vegetable oil |
1 (2-inch) piece fresh ginger, peeled and minced |
3 garlic cloves, minced |
6 large shiitake mushrooms, thinly sliced |
1 (8-ounce) can sliced water chestnuts, rinsed and drained |
1/4 cup low-sodium chicken broth |
1/2 cup hoisin sauce |
2 tablespoons soy sauce |
2 tablespoons honey |
kosher salt and freshly ground black pepper |
2 green onions, thinly sliced |
*can be found at specialty asian markets |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside. 2. Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside. 3. In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste. 4. Transfer the chow mein to a large bowl and garnish with the green onions before serving. |
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