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Prep 30min
Total30min
Servings4
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Ingredients
1
tablespoon oil
2
cups fresh small broccoli florets
2
cups diagonally sliced celery
1
cup fresh baby carrots, quartered lengthwise
1
large onion, cut into thin wedges
1
(8-oz.) pkg. (3 cups) sliced mushrooms
1
cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)
4
oz. fresh snow pea pods, trimmed, cut in half diagonally (1 cup)
4
cups chow mein noodles
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Steps
1
Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add broccoli, celery, carrots, onion and mushrooms; cook and stir 6 to 8 minutes or until carrots are crisp-tender.
2
Add stir-fry sauce and pea pods; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over chow mein noodles.
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In a hurry? Choose pre-cut vegetables from the grocery store salad bar. Pick up the garnishes as well, such as roasted salted sunflower seeds and chopped green onions.
In this stir-fry, the flavors of celery and soy and the crunch of chow mein noodles will remind you of take-out chow mein, that ever-popular, American-Chinese original.
Look for sesame-ginger stir-fry sauce in the Asian foods section of the grocery store. If you prefer a vegan sauce, read the labels carefully. Some stir-fry sauces are seasoned with fish or oyster sauce.
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