We all have that one recipe we keep coming back to and make way to much. I especially love this recipe when I’m sick, and can feel my body needs an overload of veggies.
This recipe is really versatile and you can change the veggies to what ever you have on hand. The smaller you cut the vegetables the faster this will cook. Also use a soy sauce you really, the soy sauce can change the meal completely so be sure you like it.
VEGETABLE CHOW MEIN – serves 4 – 6
- 2 tbsp sunflower oil
- 1 onion, peeled and diced
- 2 celery stalks, chopped
- 4 cloves garlic, chopped
- 1 inch ginger, peeled and minced
- 4 cups chopped mixed vegetables, I use grated carrot, cabbage, snap peas, cauliflower and broccoli.
- 1 1/2 cups vegetable broth
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp cornstarch
In a large pan heat the oil. Add the onion and celery. Cook until translucent. Add the garlic and ginger and cook for 1 minute.
Add the vegetables and continue stir frying until al dente. Add the vegetable broth, soy sauce and sugar, Give it a big stir and cook for 2 minutes. Mix the cornstarch with a little bit of water until it forms a runny paste.
Pour the cornstarch over the vegetables, stir and allow to thicken. Serve Immediately with noodles.