Chow Mein in Chanterelle Sauce with Fresh Herbs
Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.
Yield
2 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 300 | millilitres |
vegetable stock
|
|
| ½ | teaspoon |
lemongrass
dried |
|
| 70 | grams |
chow mein noodles
vegan |
|
| 100 | grams |
mushrooms, chanterelle
cleaned, rinsed, chopped if big |
* |
| 150 | grams |
chinese vegetables
mix |
* |
| 20 | grams |
onions
without chives |
|
| 1 | each |
garlic cloves
minced or pressed |
|
| ½ | inch |
ginger root
fresh, grated |
*
|
| 1 | teaspoon |
brown sugar
optionally |
|
| 1 | tablespoon |
sunflower oil
|
|
| 2 | teaspoons |
cornstarch
+ small amount of cold water |
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 1 | x |
mixed herbs
fresh: cilantro, oregano, savory, marjoram, basil |
* |
| 1 | x |
salt and white pepper
ground |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | millilitres |
vegetable stock
|
|
| 2.5 | ml |
lemongrass
dried |
|
| 7E+1 | grams |
chow mein noodles
vegan |
|
| 1E+2 | grams |
mushrooms, chanterelle
cleaned, rinsed, chopped if big |
* |
| 1.5E+2 | grams |
chinese vegetables
mix |
* |
| 2E+1 | grams |
onions
without chives |
|
| 1 | each |
garlic cloves
minced or pressed |
|
| 0.5 | inch |
ginger root
fresh, grated |
*
|
| 5 | ml |
brown sugar
optionally |
|
| 15 | ml |
sunflower oil
|
|
| 1E+1 | ml |
cornstarch
+ small amount of cold water |
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 1 | x |
mixed herbs
fresh: cilantro, oregano, savory, marjoram, basil |
* |
| 1 | x |
salt and white pepper
ground |
* |
Directions
1 - Bring to boil vegetable stock with lemon grass, and set aside. Be sure the stock is salted. 2 - Find a medium skillet with cover. Pour oil into it, sauté onion and garlic for a minute, then add chanterelles, lower the heat, cover the skillet, and fry for few minutes. Stir sometimes gently not to harm mushrooms. 3 - If chanterelles release their juices, pour the stock into the skillet but grass pieces. 4 - Bring all to boil, add noodles placing them below the surface of the stock. 5 - Add vegetable mix on the top, sprinkle some salt, let's say ⅓ to ½ teaspoon Cover the skillet and let it simmer for the time indicated by the noodles producer. In my case 4 to 5 minutes. 6 - In the meantime prepare the thickener. Mix cornstarch with cold water and soy sauce. Stir in and cook for a minute. 7 - Garnish with fresh herbs.
