Doggone, it was good. Even for a kid of about seven, I thought it needed to be served for supper at our own home once in a while. Of course that didn't happen. Just like spaghetti or pizza or anything Mexican. None of that ever graced our table. My memories of chow mein faded into nothing until our family moved to California the year I was sixteen. That's also when my hubby-to-be and I discovered our mutual love of Chinese food and began frequenting the Chinese restaurants around town. I especially loved the chicken chow mein, but shrimp chow mein would do too.
VEGETABLE CHOW MEIN
2 carrots, sliced into strips
3 Tbs. oil
1 2" piece of fresh ginger, diced or grated
3 garlic cloves, minced
8 mushrooms of your choice, sliced
1 cup of fresh bean sprouts
1 celery stalk, minced
8 snow peas
1 small can of sliced water chestnuts, rinsed and drained
1 small can of bamboo shoots, rinsed and drained
1/4 cup No-Chicken or Vegetable broth
1/2 cup Hoisin sauce
2 Tbs. soy sauce
2 Tbs. agave nectar
2 green onions, sliced thin
Salt and pepper to taste
In a large wok, put the oil, frozen peas, carrots, ginger, and garlic. Stir fry about 2 minutes until the ingredients are lightly browned. Add the mushrooms, water chestnuts, bamboo shoots, snow peas and celery. Stir fry another 3 minutes. Add the broth, the Hoisin sauce, soy sauce, bean sprouts, and agave nectar. Bring the ingredients to a simmer and stir fry another 2 minutes or until the sauce is thick and set. If it refuses to thicken up quickly, as mine did, mix 1/2 cup of broth with 1 Tbs. of corn starch and stir into the pan. Continue cooking and stirring another minute or so. The mixture will thicken into a lovely sauce.
Add salt and pepper to taste and garnish with the green onions just before serving.
You can put these delicious ingredients atop those wonderfully crunchy chow mein noodles sold at the grocery store or mixed in with those chow mein noodles that have to be cooked first. I used the latter because that's what I had on hand.
Every vegan I know is always on the watch for a new recipe, even if it mean altering one already out there