Healthier beef chow mein

Serves 6 // Prep 20 mins // Cook 20 mins INGREDIENTS

350g packet fresh chow mein noodles 2 teaspoons cornflour 2 tablespoons salt-reduced soy sauce 1 tablespoon oyster sauce 1/4 cup shao hsing (Chinese rice wine) 1 salt-reduced beef stock cube 1 tablespoon vegetable oil 500g lean beef mince 1 bunch baby pak choy, leaves separated 1 brown onion, cut into thin wedges 1 celery stalk, sliced diagonally 2 garlic cloves, crushed •2 carrots, cut into long strips 225g can bamboo shoot slices, drained 100g snow peas, trimmed, thinly sliced lengthways 425g can baby corn, drained, halved lengthways Thinly sliced red chilli, to serve Green onion, to serve

METHOD Step 1

Cook noodles following packet directions. Drain well. Set aside.

Step 2

Meanwhile, combine corn our and soy sauce in a small jug. Add oyster sauce, shao hsing, stock cube and 3/4 cup water. Mix well to combine.

Step 3

Heat a wok or large frying pan over high heat. Add oil. Swirl to coat. Add mince. Stir-fry, breaking up mince, for 3 to 5 minutes or until browned. Transfer to a heatproof bowl.

Step 4

Add pak choy to wok. Stir-fry for 3 minutes or until leaves are starting to wilt. Transfer to a bowl. Add onion and celery to wok. Stir-fry for 3 to 4 minutes or until just starting to soften. Add garlic. Stir-fry for 30 seconds.

Step 5

Return mince to wok. Add sauce mixture. Stirfry for 1 minute or until sauce boils. Add carrot, bamboo shoots, snow peas and corn. Stir-fry for 1 to 2 minutes or until vegetables are just tender and sauce thickens. Add noodles. Toss to combine. Serve chow mein topped with pak choy, chilli and green onion.

RECIPE PICTURE

Kim Coverdale & Liz Macri Chris L Jones & Guy Bailey