Updated Nov 24, 2014Chatelaine
small red onion
small yellow bell pepper
asparagus, about 1/2 bunch
small oyster or shiitake mushrooms
snow peas, ends removed
small baby bok choy
1/2 to 3/4 tsp
fresh Oriental chow mein or precooked noodles
green onions, thinly sliced
bean sprouts, optional
- Prepare all vegetables before beginning to stir-fry. Cut red onion into thin wedges, about 1/4 inch (0.5 cm) wide. Core and seed pepper, then slice into bite-size strips. Snap off and discard tough ends of asparagus and slice spears diagonally into 1-inch (2.5-cm) pieces. They should measure about 1 cup (250 mL). Trim tough ends from oyster mushrooms or whole stems from shiitake mushrooms, ends from snow peas and slice bok choy in half lengthwise. Stir rice vinegar with soy sauce, water, brown sugar, pepper flakes and cornstarch.
- Heat oil in a large wide saucepan or wok set over high heat. Add red onion and stir often for 2 minutes. Then add pepper, mushrooms and bok choy and stir often for 3 minutes. Meanwhile, place noodles in a large bowl. Cover with boiling water and set aside until noodles are tender, about 2 minutes. Drain well.
- Stir soy mixture into vegetables. Stir constantly for 2 minutes. Add asparagus and snow peas and stir for 2 minutes. Stir in green onions and bean sprouts, if using. Reduce heat to low. Add drained noodles and toss until combined.
This colourful vegetarian stir-fry, with a hot sweet-and-sour sauce, is a great way to introduce Asian veggies such as bok choy and shiitake mushrooms into your dinner repertoire.