Sunday, March 7, 2021

Easy Vegetable Chow Mein



chou mien


Do you love Chinese food? You can make your own easy vegetable chou mein.
Ever since I can remember, vegetable chou mien has been one of my favorite Chinese dishes. 

I love the mild and comforting flavor of sauteed onions, cabbage, and celery.  Over rice, it provides a filling meal that is healthy and delicious. 

When I was a little girl, we lived about 4 miles out of the city of Trenton, New Jersey. In those days all of the restaurants were in the center of town. 

chou mien and rice

There was only one Chinese restaurant and we enjoyed going there for their lunch specials. I would order chou mien and my mother would order sub-gum chou mien. The only difference between the two being whole balanced almonds. 

It's been a full year since we've gone out to eat in a Chinese restaurant, so I decided to make my own Chinese chou mein.  I used some non-GMO cornstarch to make a delicious sauce and topped it with some crushed peanuts, freshly squeezed lime, and fresh cilantro. 


It came out so good that my husband asked for seconds. 

Ingredients: 
1 cup of cooked rice per person set aside
2 cups of onion, sliced in half moons
1 cup of sliced sweet red peppers
1 cup of sliced celery
2 cups of sliced white cabbage
1/2 cup of vegetable broth, divided
optional: Cracked pepper to taste
1 Tablespoon of cornstarch mixed into 1 cup of water
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
fresh lime
1/2 cup of chopped cilantro
1/4 cup of chopped peanuts or chopped blanched almonds

Directions: 
Heat a large skillet. Add onions and allow to sautee in its own juices for 2 minutes, stirring. Add red pepper, celery, cabbage and half of the broth. Sautee in the juices for about 5 minutes. Add garlic powder, onion powder, salt and pepper. Stir together, and add the cornstarch that has been dissolved in water. Reduce heat to low, cover the skillet, and cook for about 5 minutes, stirring occasionally to prevent sticking or burning. If it needs more liquid , use the other half of the broth.

Serve over white or brown rice (your choice). Top with chopped cilantro and a good squeeze of lime. 

Don't have time to make rice for this recipe? 
I make baggy size packets of cooked rice to keep in my freezer (see link) for just this occasion.

Notes: 
This recipe is compliant with Dr. McDougall's diet book called, The Starch Solution ( link) and the philosophy of Forks Over Knives (link) .  
It is a Whole Food Plant-based no oil recipe. I highly recommend reading The Starch Solution if you are looking for a way to lose weight, eat healthier, and still be able to eat potatoes, rice, and other starches.

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11 comments:

  1. I will have to make this dish this week! Thank you!

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  2. Interesting...I thought it's supposed to be noodles, because chou mien means stir fried noodles..It looks very tasty though!

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  3. I don't blame your husband, Judee, this meal looks absolutely delicious and I am sure it would be super popular around here! Thanks so much for sharing.

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  4. Your chow mein looks delicious!....I love cabbage!!.......Abrazotes, Marcela

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  5. Yes, I do love Chinese. I love your idea of serving vegetables cooked the chow mein way and served over rice.

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  6. It looks delicious, I've never seen it with cabbage, but it's a winner for sure. Thanks and take care

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  7. Yes, I do love Chinese food, and this clow mein looks fantastic!

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  8. This vegetable chow mein looks so good, I need to try some!

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  9. That looks like the CHinese food from restaurants and grocery store kits that we used to get a long time ago. Interesting and sort of nostalgic. The style recently has been from the more spicy cuisines of China, also adapted to American taste.

    be well... mae at maefood.blogspot.com

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  10. This looks delicious! I have printed out the recipe and will definitely be making it soon. Actually, I would like to have it right now, but failed to put peppers on my shopping list, so I’m going to have to wait. I’m looking forward to the summer when I can grow my own so they are readily available. Generally speaking, I cannot get enough of red, yellow, or orange peppers.

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