{"id":22994,"date":"2016-09-22T12:20:15","date_gmt":"2016-09-22T11:20:15","guid":{"rendered":"http:\/\/www.alananna.co.uk\/blog\/?p=22994"},"modified":"2016-09-22T12:20:15","modified_gmt":"2016-09-22T11:20:15","slug":"vegetable-chow-mein-recipe","status":"publish","type":"post","link":"https:\/\/www.alananna.co.uk\/blog\/2016\/09\/vegetable-chow-mein-recipe\/","title":{"rendered":"Vegetable Chow Mein Recipe"},"content":{"rendered":"<div class=\"punch_left\">\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 tbsp of groundnut oil<\/li>\n<li>2 tbsp soy sauce<\/li>\n<li>2tbsp sesame oil<\/li>\n<li>4 cloves of garlic, chopped<\/li>\n<li>2inch piece of ginger, sliced into thin strips<\/li>\n<li>2 shallots<\/li>\n<li>1 tbsp oyster sauce<\/li>\n<li>500ml vegetable stock<\/li>\n<li>1 packet of baby sweetcorn<\/li>\n<li>6 mushrooms sliced<\/li>\n<li>1 red pepper, sliced<\/li>\n<li>1 large courgette, cut into strips<\/li>\n<li>1 packet of beansprouts<\/li>\n<li>1 packet of egg noodles<\/li>\n<li>Dried crushed chillies, as much as you can bear<\/li>\n<\/ul>\n<\/div>\n<p>I used to think that cooking Chinese food was really complicated and required a whole bunch of exotic ingredients. \u00a0Now I know that some of it is really complicated and if you&#8217;re going to get really authentic you&#8217;re going to need to either live in London or <a href=\"https:\/\/hungryhouse.co.uk\/chinese-takeaway\">order online<\/a>. \u00a0But it&#8217;s amazing what you can do with just a few special ingredients that aren&#8217;t at all hard to find. \u00a0Groundnut oil was a revelation to me. I&#8217;ve pretty much stopped using <a href=\"http:\/\/www.telegraph.co.uk\/news\/health\/news\/11981884\/Cooking-with-vegetable-oils-releases-toxic-cancer-causing-chemicals-say-experts.html\">sunflower oil<\/a> because there seems to quite a lot of evidence to suggest that it releases some pretty toxic cancer causing chemicals when its heated. \u00a0Groundnut oil on the other hand has got a great sweet flavour, is low in saturated fat, free from cholesterol and contains resveratrol, which apparently cuts the risk of having a stroke.\u00a0Sesame oil I don&#8217;t ever fry with but if you add it to cooked <a href=\"https:\/\/www.alananna.co.uk\/blog\/2014\/singapore-noodles\/\">noodles <\/a>you&#8217;ve immediately got the sense you&#8217;re eating Chinese food. \u00a0It&#8217;s wonderful tasting stuff and it&#8217;s reputedly full of health benefits too. \u00a0My third magic ingredient is oyster sauce, I just love the look of the bottles for one thing. \u00a0In health terms this one is a little bit dodgy and almost certainly contains too much sugar and too much salt, so use sparingly. \u00a0I use it because you really notice when it&#8217;s there, it gives that oriental flavour that you&#8217;re after. \u00a0So, this is not authentic Chinese cooking, I watched a mate of mine do it once and thought, I could do that. \u00a0The last time I made it I wrote down the ingredients that I&#8217;m giving you here, but you can use whatever veg you&#8217;ve got or whatever you fancy. \u00a0It&#8217;s dead easy and it&#8217;s delicious and even better, people think you&#8217;re a skilled chef when you serve it up.<\/p>\n<h2>Method<\/h2>\n<ol>\n<li>Fry the garlic, ginger and shallots in the groundnut oil, until soft.<\/li>\n<li>Then add the mushrooms, baby sweetcorn, red pepper and courgette and fry for a further two minutes.<\/li>\n<li>Add 500ml of vegetable stock, a tbsp. of oyster sauce and crushed chillies and soy sauce to taste.<\/li>\n<li>Simmer on a low heat for a further four minutes while you cook the egg noodles in a separate pan.<\/li>\n<li>Once the noodles are cooked, drain them and add sesame oil to taste. \u00a0Pour in the contents of the other pan and mix thoroughly to serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 tbsp of groundnut oil 2 tbsp soy sauce 2tbsp sesame oil 4 cloves of garlic, chopped 2inch piece of ginger, sliced into thin strips 2 shallots 1 tbsp oyster sauce 500ml vegetable stock 1 packet of baby sweetcorn 6 mushrooms sliced 1 red pepper, sliced 1 large courgette, cut into strips 1 packet&#46;&#46;&#46;<\/p>\n","protected":false},"author":1312,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[762],"tags":[],"class_list":["post-22994","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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