Mushroom Chow Mein

Clock Icon 20 minutes |
Servings: 4 |
Prep: 10 minutes |
Cook: 10 minutes

Ingredients

  • 1/2 cup (125 mL) chicken broth
  • 1/4 cup (50 mL) low sodium soy sauce
  • 1 tsp (5 mL) sesame oil
  • 2 tbsp (30 mL) rice wine vinegar
  • 1 tsp (5 mL) freshly grated ginger root
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) canola oil
  • 1/2 lb (250 g) fresh mushrooms (white, crimini, shiitake) sliced
  • 1 Peak of the Market carrot peeled, sliced diagonally
  • 1/2 head napa cabbage, sliced thin
  • 1/2 Peak of the Market onion, sliced
  • 250 g (1/2 pkg) chow mein, noodles, cooked, drained
  • 2 Peak of the Market green onion, diagonally sliced

Method

  1. In small bowl whisk together chicken broth, soy sauce, sesame oil, rice wine vinegar, ginger, garlic and cornstarch. Set aside.
  2. In frypan heat 1 tbsp (15 mL) oil over medium heat. Add mushrooms, carrots, cabbage and onions. Stir fry 3 minutes.
  3. Add soy sauce mixture to frypan. Cook and stir until sauce thickens and vegetables are cooked.
  4. Add cooked noodles. Toss well.
  5. Top with green onions.

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.