China GP 2019: Vegetarian Chow Mein, Quick Stir Fried Choy Sum, and Sichuan Chicken Wings

This recipe for Sichuan Chicken Wings might be one of my all time favorites. Sweet, spicy, sticky, so good.

The wings do take a bit of work and attention, so I paired them with two super simple and quick recipes for Chow Mein and Stir Fried Choy Sum. If you don’t have an Asian market nearby, you could sub the noodles in the Chow Mein for aother noodle, and the choy sum for broccoli, spinach, or even kale, just adjust the cooking times to make sure your greens are bright and just tender. Some of these won’t have the same authentic taste but it will still be delicious! We are lucky enough to have three 99 Ranch Markets within a 10 mile radius of our home, so fresh noodles, veggies, and specialty ingredients are at our fingertips. I hadn’t cooked with Chinese flowering chives before, they are a bit sturdier than scallions and need to be cooked for a minute or two along with the other veggies, but they were a great addition to the chow mein, if you have access to them I highly recommend including them in this dish.

Vegetarian Chow Mein

Adapted from Serious Eats, Author: Shao Z.

1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon white pepper
16 ounces chow mein noodles
2 tablespoons vegetable oil
1 bunch Chinese flowering chives, cut into 2-inch lengths
1 carrot, cut into fine julienne
8 ounces bean sprouts, rinsed
3 scallions, sliced

1. In a small bowl, combine light soy sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper. Mix well and set aside. Open the package of noodles and loosen them in a large bowl.

2. Heat oil in wok over high heat until smoking. Add the noodles. Using tongs or long chopsticks, spread the noodles around, toss them in the oil, and make sure they are not clumping. Cook, stirring, until they start to get a little bit crispy, about 3 minutes.

3. Add the soy sauce mixture and continue stirring and mixing the noodles around. It is important that you keep the noodles moving once you add the sauce.

4. Once the noodles are combined with the sauce, add the Chinese chives, bean sprouts and the carrots. Continue tossing until the bean sprouts begin to turn transparent and the chives are bright green, 1 to 2 minutes longer. Add the scallions. Toss until everything is combined. Serve immediately.

Stir Fried Choy Sum

Adapted from Food.com

2 tablespoons vegetable oil
1 inch ginger, peeled and julienned
2 garlic cloves, minced
1 lb choy sum, washed thoroughly cut into 4-inch lengths
1 teaspoon soy sauce
1 tablespoon oyster sauce

1. Heat wok until very hot. Add oil and heat until it shimmers.

2. Add ginger and garlic, stir fry until very fragrant, about 30 seconds.

3. Add choy sum and stir fry vigorously; water will escape from the greens immediately. Add a lid and let stir fry for 3-4 minutes until leaves are wilted and stalks are tender.

4. Add remaining ingredients, stir to combine, serve immediately.