All while cooking this dish, I had Siouxsie and the Banshees' "Hong Kong Garden" rolling through my head ("Chicken chow mein and chop suey / Hong Kong Garden Takeaway"). I'm not a fan of corn starch (from the original recipe) but ended up using it here anyway.
adapted from Gems from the Wheat State, pg. A26, contributor Iva Moran
1 pkg chow mein noodles (or your choice pasta/rice)
2 cups diced celery
1 pkg mushrooms, sliced
1 can bamboo shoots
1 can water chestnuts, sliced
1 no-beef bouillion cube
2 cups hot water
1/2 tsp garlic powder
1 tsp thai garlic chili sauce
2 tbsp corn starch
1/4 cup reduced sodium soy sauce
4 green onions, sliced
Boil water for noodles and cook according to package instructions. In a skillet, saute celery in a sliver of vegan margarine or oil. Add sliced mushrooms, bamboo shoots, and water chesnuts. Dissolve bouillion cube in hot water and add to skillet. Cook veggies in broth until warmed through. Add garlic powder and thai garlic chili sauce to skillet. Mix corn starch and soy sauce until combined, then add to skillet. Serve over noodles. Garnish with green onions and sesame seeds (and maybe some sriracha...you know you wanna).
So tasty! Glad I added the spice (it's totes a wonder I have any stomach lining left). This was a bold dish, full of different flavors. Really looking forward to my leftovers :)
Past Vegan MoFo posts on this day:
VMF Day 6 2012: Sugar Apples
VMF Day 6 2011: Want To See My Collection?
VMF Day 6 2010: Um, I Lurv Books...Maybe Too Much