Vegetable Chow Mein

Ingredients:

8 ounces Chinese long beans or green beans,

cut into 1/2 to 1-inch pieces to yield about 2

cups

2 large carrots, peeled, trimmed and cut into

 matchstick-size pieces

8 ounces fresh or dried chow mein noodles

3 tablespoons vegetable oil

1 (2-inch) piece fresh ginger, peeled and minced

3 garlic cloves, minced

6 large shiitake mushrooms, thinly sliced

1 (8-ounce) can sliced water chestnuts, 

rinsed and drained

1/4 cup low-sodium chicken broth

1/2 cup hoisin sauce*

2 tablespoons soy sauce

2 tablespoons honey

Kosher salt and freshly ground black pepper

2 green onions, thinly sliced

*Can be found at specialty Asian markets

Directions:

Bring a large pot of salted water to a boil over high heat. Add the beans and carrots

and cook for 1 minute.

Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.

Return the water to a boil. Add the noodles and cook, stirring occasionally, until

tender, about 5 to 7 minutes

Drain and rinse with cold water. Pat dry and set aside.

In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and

garlic. Cook for 2

minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots,

and water chestnuts

and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring

the mixture to a boil and

stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper,

to taste.

Transfer the chow mein to a large bowl and garnish with the green onions before

serving.