DISH RESEARCH · Noodle dish
Chinese vegetable chow mein
Also known as: Restaurant, Chinese, vegetable chow mein, without meat or noodles
Maggie Zhu’s selected vegetable chow mein tosses heat-treated fresh noodles with ginger, mixed vegetables and an own stock, vegetarian-oyster and soy sauce. A brief covered steaming stage precedes bean sprouts, and the finished noodles are served hot.
About Chinese vegetable chow mein
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Maggie Zhu’s selected vegetable chow mein brings noodles and vegetables with several contrasting textures into a savoury sauce. Her home preparation uses ginger, carrot, white mushrooms, baby bok choy, bamboo shoots, green onions and bean sprouts.
The selected heat-treated fresh chow mein noodles can enter the stir-fry without preliminary boiling. Prepared vegetable stock and vegetarian oyster sauce mix with selected Shaoxing wine, both light and dark soy sauces, and white pepper.
Selected peanut oil heats the ginger before carrot and mushrooms cook. Baby bok choy follows, with bamboo shoots and green onions entering afterward.
The noodles spread across the pan and receive the sauce. A brief covered stage steams the mixture, then bean sprouts are tossed through until softened.
The finished noodles are transferred to a large plate and served hot as a main dish. Zhu also places vegetable chow mein as a side within a meal of several dishes, and presents the vegetable selection as adaptable to what is available.
Ingredients in Chinese vegetable chow mein
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Countries
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Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Chinese vegetable chow mein-style