Better-Than-Take-Out Chow Mein
Loaded with veggies, this replacement for Chinese take-out provides fiber and nutrients. The rice cooking method reduces arsenic levels.
Ingredients
2 cups brown rice
Salt
2 Teaspoons vegetable oil
2 cups of celery
2 cups of button mushrooms
1 small red onion
1 clove garlic
8 oz can water chestnuts
16 oz bean sprouts (mung)
1 cup + 1/3 cup vegetable broth or stock
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 teaspoon rice vinegar
Dash of ginger powder
3-4 drops sesame oil
Steps
Boil a large pot of water and add brown rice. Boil for 20 minutes. Generously salt the water and continue to boil until tender, about 15 minutes.
While rice cooks, slice celery and mushrooms. Chop onion and garlic. Heat a large skillet – cast iron is best- and heat oil. Stir fry celery, mushrooms, and onions until vegetables are beginning to soften, about 5 minutes. Add garlic and water chestnuts and cook for about one minute more. Still in bean sprouts and heat until warm. Add 1 cup broth.
Whisk together 1/3 cup broth, cornstarch, soy sauce, vinegar, ginger, and sesame oil until fully combined. Make a well in the center of vegetables in the pan and whisk-in sauce. Mix and heat through.
Drain the rice through a mesh strainer or sieve.
Serve the chow mein over the brown rice.