VEGGIE CHOW FUN RECIPES

Steps:

• Heat oil and then fry eggs. Break the fried eggs into pieces and transfer out.
• Put minced garlic in, fry until aroma. Add Bok Choy and shitake mushrooms; fry for around half a minute until slightly soft.
• Place the rice noodles, bean sprouts, scrambled egg, light soy sauce and salt. Give a big stir-fry to mix every well over high fire. Add chive and green onions, mix quickly and serve hot!

Steps:

• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
• Add the cabbage, shiitake mushrooms, snow peas, and corn.
• In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
• Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
• Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
• Enjoy!