Wash, peel, string, and slice carrots, celery, and bean sprouts.
Heat oil in a wok or large deep frying pan. When the oil is hot add fresh vegetables, sugar, and vegetable broth. Cook about 8-10 minutes, stirring every couple of minutes. Add water chestnuts, baby corn, bamboo shoots, cashews, and tofu.
Blend cornstarch, water and soy sauce. Add the soy sauce mixture to the vegetables. Stir until the sauce thickens.
Serve over cooked brown rice or chow mein noodles.
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