Vegetable Chao Min with Oyster Sauce
Add everything to the wok, season with oyster sauce to taste. Mix everything well and serve while still hot.
Ingredients
-
4 to 5 mini leeks or spring onions
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2 carrots
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300 g shitake mushrooms
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½ red pepper
-
½ yellow pepper
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1 Chinese cabbage
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2 teaspoons of corn starch
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canned baby corn cobs
Preparation Method
- Cut the Chinese cabbage into wide strips, wash and drain well.
- Mix the cornstarch with the brown sugar, add the soy sauce, oyster sauce and rice vinegar and stir with a fork until dissolved.
- Pour a little oil in another wok, let it heat up and add the leek and sauté, stirring constantly, for about 2 minutes.
- Add the vegetables in the same order you prepared them and cook, stirring constantly, until they are tender but al-dente.
- At the same time, place the noodles in a pan with boiling water, season with salt and drain them as soon as they boil for 3 to 4 minutes.
- Drizzle the vegetables with the prepared sauce, mix well and as soon as it starts to boil, add the baby corn cobs (whole, if small) and the well-drained noodles.
- Remove from heat and mix well.
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