Vegetable Chow Mein

Kathy W


This can serve a few or a lot depending on how many veggies you add.

If there's any left, it does warm up well.

It does call for oyster sauce, but you can omit it if you prefer.


★★★★★ 1 vote




  • 8 oz
    mushrooms, quartered
  • 1 c
    broccoli florets
  • 1/2 c
    carrot, thinly sliced
  • 1/2 c
    sliced bok choy
  • 1 medium
    onion, cut in large slivers
  • 1 can(s)
    water chestnuts
  • 1 can(s)
    bean sprouts
  • 1 can(s)
    baby corn
  • ·
    salt and pepper

  • 1 c
  • 2 1/2 Tbsp
  • 2 Tbsp
    corn starch
  • 1/2 tsp
    oyster sauce or to taste (for vegetarians or seafood allergies - omit and add a bit more soy sauce or worcestershire sauce)
  • 1 pkg
    chow mein noodles

How to Make Vegetable Chow Mein


  1. Mix together cornstarch, water, tamari and oyster sauce. Set aside.
  2. Stir fry the veggies, starting with the onions. Stir fry a couple of minutes then add the carrots and sitr fry a couple more minutes. Next add broccoli and mushrooms, stir frying a couple of minutes or so after each addition (You start with the veggies that take longest to cook and then the ones that just need heated through) - you'll want them tender crisp.
  3. Add a little salt and pepper to taste. (Just Remember!! there is tamari in the sauce so don't over salt - if you use regular soy sauce instead of tamari, it is even saltier than tamari)
  4. Make a "well" in the center of the veggies and add about half of the sauce. Stir until thickened. Mix in vegetables, remake the "well" and repeat with the rest of the sauce.
  5. Mix in the veggies to coat with the sauce and serve with the chow mein noodles on the side.

Printable Recipe Card

About Vegetable Chow Mein

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian

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