Easy 30-minute vegetarian chow mein with plenty of veggies and an addictive savory sauce coating it all. Today I’m sharing all my tips and tricks on how to make chow mein better than takeout!
VEGGIE PREP: prepare the ingredients because the cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic (don't want too fine of a mince or they burn; don't use jarred/tube ginger or garlic). Peel the carrot and then julienne into very small/thin pieces. (I cut into rounds and then cut into matchsticks) Very thinly slice the celery. Thinly slice the red pepper and halve those thin slices if they're long. Thinly slice mushrooms. Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green parts for later.
SAUCE PREP: in a small bowl add the cornstarch and soy sauce. Whisk with a fork until completely smooth. Stir in the vegetarian oyster sauce, vegetarian stock, brown sugar, and sesame oil. Add pepper to taste (I add about 1/2 teaspoon). Whisk until smooth. Reserve for later.
NOODLES: follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
COOK: Add vegetable oil to a large skillet pan and put over high heat. Add the white roots of the onion for a minute or two and then and in the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 20 seconds. Add red pepper, carrots, and celery. Stir fry, stirring nearly constantly for 2-3 minutes.
COOK CONT.: Add in the shredded cabbage and mushrooms. Stir near constantly until veggies are crisp tender and cabbage is wilted, about another 2-3 minutes. (You don't want the veggies to be mushy/soggy they should be crisp tender). Stir in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute until thickened and ingredients are incorporated. Add in the thinly sliced tops of the green onions and toasted sesame seeds if desired. Enjoy immediately.