Vegetable Stir-fry w/Chow Mein

1 Large Onion
1.5 Tbsp Olive Oil
3-4 large Carrots, Chopped
3-4 Stalks of Celery, Chopped
1/2 head medium red cabbage, Chopped
3 cups Mushrooms (White or Brown), Chopped
2 Tbsp Soy Sauce
4 Tbsp Hoisin Sauce
1 Tbsp Fish Sauce
1 cube Chicken Boullion
Corn Starch to thicken (about 2 Tbsp)

walnuts (optional)
waterchestnuts (optional)

In a large sauce pan, saute the onion, celery and carrots in olive oil. Add the red cabbage and some water (1/2cup). In the water dissolve the boullion cube. Once the carrots, celery and cabbage are softened but not mushy (still crisp) add the soy sauce, hoisin and fish sauce. Mix well and add the mushrooms. Cook until the mushrooms are almost soft. While the mushrooms are cooking prepare the chow mein noodles according to the package. Once the mushrooms are done make sure the remaining liquid is boiling and add cornstarch to liquid, stirring constantly until the corn starch is fully dissolved and clear. Then mix into the rest of the stir-fry and cook for a few more minutes. Add more corn starch to thicken the sauce if needed. Drain the chow mein noodles and add to dish.

Notes: You can add any veggies you like!
To make totally vegetarian substitute vegetable bouillion for chicken boullion and leave out the fish sauce.

Waterchestnuts are a good addition, as are nuts such as walnuts, ect.

Serve with brown or white rice or on it's own.

Number of Servings: 4

Recipe submitted by SparkPeople user .