VEGGIEPREP: Prepare the ingredients in advance, 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.
SAUCEPREP: Add the cornstarch and soy sauce to a small bowl and whisk with a fork until completely smooth. Stir in the oyster sauce, 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: Heat vegetable oil in a large skillet pan on high heat. Add the white roots of the onion for a minute or two and then add in the garlic and ginger. Be very careful to make sure neither burns -- only cook for about 20 seconds. Add red pepper, carrots, and celery. Stir fry, stirring nearly constantly for 2-3 minutes.
COOKCONT.: Add in the shredded cabbage and mushrooms. Stir 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.
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Notes
If want to add additional protein, you can add in some tofu. If you aren't vegetarian, add in some cooked chicken, beef, or shrimp. You could also serve this chow mein as a side dish to grilled chicken or grilled steak.