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Vegetarian Chow Mein

Hanna likes to buy big bags of frozen vegetables from Costco. She’d scoop portions out from the freezer and microwave them for lunch, she seems to enjoy it a lot 🤔. I am not a fan of frozen vegetables, but as long as she takes care of her lunch and she is happy, I am happy.

Its been more than a month since Hanna left for New York. She left a big bag of frozen vegetables in the freezer. Its time to clean up the freezer, the frozen vegetables is a prime target.

Much of my time spent in the kitchen is food preparation, especially cleaning, cutting, and chopping vegetables. With frozen vegetables, they go straight from the freezer to the wok. Zero prep time! I added shimeji mushrooms, tofu, and baby corn. The dish tuned out awesome. I finally found a reason to like frozen vegetables after all.


Ingredients

Directions

  1. Mix ingredients for chow mein sauce in a bowl and set aside.
  2. Cook and drain the egg noodles according to the package instructions.
  3. Cut tofu into 2 inch strips and pan fry with 2 Tbsp of oil in a wok over medium high heat until golden on all sides.
  4. Stir fry vegetables with another two tablespoon of oil over high heat until vegetable is almost cooked. About 5-7 minutes. Remove from wok and set aside.
  5. Heat another tablespoon of oil in the wok over medium high heat. Add the minced garlic and stir fry until fragrant.
  6. Add the mushrooms and baby corn. Stir fry for two minutes until cooked.
  7. Add the vegetables, stir fry for another minute.
  8. Add the egg noodles. Stir fry for another minuute.
  9. Drizzle the chow mein sauce over the noodles and continue to fry until the noodles and vegetables are evenly coated and the sauce thicken.
  10. Garnish with chopped green onions and fried shallots. Sprinkle ground white pepper as desired.
  11. Serve hot.

Freezer to wok! Zero prep time.
Add baby corn, tofu, and mushrooms
Awesomeness