Vegetarian Chow Mein

Instructions

1. Step 1

   On the cutting board, thinly shred the cabbage, julienne the carrot, thinly slice the bell pepper and onion, and mince the garlic and ginger with the chef's knife. Place all prepared vegetables and aromatics in the mixing bowl, keeping the aromatics grouped separately from the vegetables; keep the chow mein noodle cooked until just tender, drained, separated, and prepared in advance.

   Ingredients used: 120.0 gr Bell Pepper, 250.0 gr Cabbage, 100.0 gr Carrot, 15.0 gr Garlic, 15.0 gr Ginger, 120.0 gr Onion

   Cookware: Chef Knife — cutting, cutting board — prep surface, mixing bowl — holding

2. Step 2

   Heat the wok over high heat for 1 minute, add the cooking oil, and swirl to coat the surface until the oil is shimmering.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Cooking Oil

   Cookware: wok — high heat

3. Step 3

   Transfer the garlic, ginger, and onion from their grouped section of the mixing bowl into the hot wok and stir constantly with the stir-fry spatula for 1 minute, until fragrant and the onion begins to soften.

   Timer: 1 min (scalable)

   Cookware: mixing bowl — pouring, stir-fry spatula — stirring, wok — high heat

4. Step 4

   Transfer the cabbage, carrot, and bell pepper from the mixing bowl into the wok and stir-fry for 4 minutes, tossing continuously, until the vegetables are brightly colored and crisp-tender.

   Timer: 4 min (scalable)

   Cookware: mixing bowl — pouring, stir-fry spatula — tossing, wok — high heat

5. Step 5

   Add the prepared chow mein noodle and soy sauce to the wok, then toss with the stir-fry spatula for 3 minutes until the noodles are hot and evenly coated and the sauce is absorbed.

   Timer: 3 min (scalable)

   Ingredients used: 400.0 gr Chow Mein Noodle, 45.0 ml Soy Sauce

   Cookware: stir-fry spatula — tossing, wok — high heat

6. Step 6

   Add the sesame oil, toss for 1 minute, then taste the chow mein and add the salt after tasting; toss once more until glossy and fully combined.

   Ingredients used: 2.0 gr Salt, 10.0 ml Sesame Oil

   Cookware: stir-fry spatula — tossing, wok — high heat