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1/2 pound noodles
2 oz.celery
2 oz.canned bamboo shoots
2 tbsps peanut oil 3 garlic cloves, crushed
1 onion, sliced
1/2 pound small button mushrooms, whole
1 tbsp light soy sauce
2 tbsps dark soy sauce
2 tsps finely chopped fresh ginger
3 tbsps vegetable stock
1 tbsp rice wine or dry sherry
1 tsp sugar
1/4 pound bean sprouts

Fresh coriander sprigs


Cook the noodles in boiling water for 4 to 5 minutes.

Drain the noodles, then put them into cold water until required.

slice the celery diagonally. Shred the bamboo shoots.

Heat a large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds.

Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.

Drain the noodles thoroughly and put into the pan.

Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts.

Continue to stir-fry for another 2 minutes and then add the bean sprouts.

Stir well and turn it onto a serving platter.

Garnish with fresh coriander sprigs.

                                                                 Vandana Dubey's Recipe Site.