Simple Chow Mein with Green Garlic

Green Garlic has come! Easy to miss, this little-known flavor vessel looks like a fat green onion or a skinny leek, and will make your food taste fragrant, but not metallic. It’s available at farmer’s markets in the early spring (which comes extra early if you live in Cali), and is good with pretty much everything: in stir fry, on pizza, with your egg or tofu scramble…

The chow mein recipe is loosely based on this one: It’s quick and easy, and can be made with whatever vegetables and protein you have lying around your kitchen.

You’ll Need:

  • 1 pack chow mein noodles (Asian foods aisle)
  • 1 stalk green garlic, chopped
  • 2T grease of choice (margarine, olive oil, coconut oil…)
  • Veggies, cut into bite-size morsels (I like broccoli but anything goes)
  • 1/2 cup veggie broth
  • 1T Tamari or soy sauce
  • Veggie protein of choice, cut into bite-size morsels
  • Hot Sauce (optional)
  • Lemon wedge (optional)

To Make:

  1. Boil water.
  2. When it’s rolling, add noodles and rest a strainer full of veggies over the water. Cover with lid so the veggies steam while the noodles cook. Keep an eye on this pot as you continue, as the noodles may finish cooking before the veggies.
  3. Cook green garlic on medium low heat with grease of choice for 2-3 min.
  4. Add veggie protein of choice, sauté until golden brown.
  5. Strain noodles and veggies, add to pan.
  6. Add veggie broth and Tamari, saute until liquid is gone.
  7. Serve with hot sauce and a squeeze of lemon.



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