Beef Chow Mein with Vegetables and Ginger
This quick stir fry was filled with a bounty of ant-oxidant fighting vegetables and an inflammation fighting super dose of ginger. You’ll notice the addition of chili flakes. This is an added touch for two of us at our table.
I add oil to a hot pan and quickly saute thick slices of ginger and garlic – this is to flavor the oil. Before the garlic burns, remove from pan, let the ginger go a while longer then remove as well. Then add strips of beef and quickly flash fry to med rare. Remove and set aside. Then saute your vegetables. I used onion, celery and red pepper. When vegetables begin to soften, season to taste, I use a mixture of soy sauce, minced ginger and a splash of rice wine vinegar.
In a separate pot, boil the chow mein noodles and boil as directed. I use the ones that are available fresh in the produce section of your grocery store. Pile noodles into bowls, top with vegetables. I added some shredded Asian greens as a garnish.