Impress Your Family with Restaurant Style Chinese Vegetable Stir Fry!

  Ever find a recipe online, only to have your end result look nothing like the picture? For many, your end result could change drastically with the help of a simple cooking video. One of my favorite makers of healthy, natural, gourmet Pan-Asian foods—Annie Chun’s—has developed a series of really easy-to-follow cooking videos, that take you on a guided step-by-step process to create accessibly authentic restaurant style meals at home, like the below Chinese Vegetable Stir Fry recipe.

What’s even better is that you can make this a family affair! Turn on the video and use this time to teach your kids how to cook. If you have older children, they can help chop ingredients while younger kids can add and mix ingredients. Cooking with your family makes for great bonding and will give your kids something to be proud of! Plus it will help them learn important cooking skills they can use for life.

What’s great about Annie Chun’s is their multitude of simple, convenient meal solutions that help take the mystery out of Asian cooking with accessibly authentic ingredients, like the Freshpak Chow Mein Noodles used in this recipe, to inspire so that we can all be at-home chefs. Plus their products are available at retailers nationwide so you can easily find their products to whip up easy, healthy and delicious alternative meals to traditional take-out. Ingredients [Serving Size: 2] *Double ingredients to Yield 4 Servings

• ½ package Annie Chun’s Freshpak Chow Mein Noodles 
• 2 oz. Napa Cabbage 
• 1.5 oz. Scallions
• 1 oz. Chives
• 1.5 oz. Wood ear mushrooms
• 1 Shiitake mushrooms
• 1 King oyster mushrooms
• 2 oz. Carrots
• ½ cup Chicken broth

  Sauce

• 1 Knob of Chopped ginger
• 1 Chopped spring onion
• 1 tbsp. Vinegar 1 tbsp. Sesame oil
• A pinch of white pepper
• 1 tbsp. Soy sauce
• 2 tbsp. Starch water

Directions

• Slice the Napa cabbage, carrot and king oyster mushroom

1. Chop the scallions and chives
2. Chop the wood ear mushroom into bite sized pieces
3. Cook the Annie Chun’s Freshpak Chow Mein Noodles in boiling water for

           3 minutes and drain

1. Heat pan and coat with cooking oil
2. Spread the cooked noodles in the pan and fry until golden brown
3. Heat up another pan and coat with cooking oil
4. Add ginger, spring onion
5. Add sliced Napa cabbage, wood ear mushroom and king oyster mushroom to the pan and

mix well

1. Season with vinegar, sesame oil and a pinch of white pepper
2. Add chicken broth
3. Bring to boil then add scallion, chive and salt to taste
4. Add starch water, stir until it boils and thickens
5. Add the noodles
6. Enjoy!

  You can check out this cooking video, along with three others on Annie Chun’s YouTube page at https://www.youtube.com/watch?v=cp3q-040leI