Vegetable Chow Mein

Vegetable chow mein — in this case referring to the stir-fried vegetable component without noodles or meat — is a staple of Chinese-Australian restaurant cooking. It features a mix of crunchy and tender vegetables tossed quickly over high heat in a wok with soy sauce and aromatics.

Typical vegetables include cabbage, bean sprouts, carrot, celery, capsicum, and spring onion, though the mix varies by restaurant and season. The hallmark of a good chow mein is the wok hei — the smoky, charred flavour imparted by fierce heat — which lifts the vegetables beyond simple steaming or sautéing.

This dish works as a side alongside other Chinese mains, or as a vegetarian main course in its own right. It is one of the most familiar Chinese dishes in Australia, found on virtually every suburban Chinese restaurant menu.