- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This Chinese takeaway classic side takes just 20 minutes and is great served with sticky pork ribs.
Ingredients
- 2 tablespoons Alfa One rice bran oil
- 2 medium brown onions, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 2cm piece fresh ginger, peeled, finely grated
- 1/2 small cauliflower, cut into small florets
- 125g packet fresh baby corn
- 80g snow peas, trimmed
- 1 cup roughly chopped green cabbage
- 1/3 cup oyster sauce
- 1/2 teaspoon ground white pepper
- 1 teaspoon cornflour
- 1/2 cup Massel chicken style liquid stock
- 227g packet chow mein noodles
Method
- Step 1Heat a wok over high heat. Add oil. Swirl to coat. Add onion, garlic and ginger. Stir-fry for 1 minute or until fragrant Add cauliflower and corn. Stir-fry for 2 minutes or until just tender. Add snow peas, cabbage, oyster sauce and pepper. Stir-fry for 2 minutes.
- Step 2Place cornflour in a bowl. Add stock, stirring until smooth. Add to vegetable mixture. Stir-fry for 1 to 2 minutes or until sauce begins to thicken. Add noodles. Toss to combine. Serve.
Nutrition
1093 kj
Energy
11.4g
Fat Total
1.4g
Saturated Fat
4.2g
Fibre
7.8g
Protein
1219mg
Sodium
30g
Carbs (total)
All nutrition values are per serve
Notes
Chow mein noodles are already cooked so only need warming through.
Serve with: Chinese barbecue pork or sticky pork ribs.
- Author: Michelle Noerianto
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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