New York Style Pumpkin Cheesecake Recipe

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8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium vegetable broth
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced


1) Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook 1 minute. Drain, then put in a bowl of iced water until cool for 1 minute. Drain.
2) Return the water to a boil. Add the noodles and cook, stirring until tender for 5 to 7 minutes. Drain, rinse with cold water.
3) In a large nonstick skillet, heat oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add broth, hoisin sauce, soy sauce, honey. Bring mixture to a boil and stir until slightly reduced and thick for 2 minutes. Season with salt & pepper.
4) Transfer chow mein to a large bowl and garnish with the green onions before serving.


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