Beansprout Chow Mein… Yummy!


This is the first blog I have ever made. I have always had an interest in cooking and reading true stories, so I thought, lets start writing about it. So here I am….

I learned this recipe from my husband Nad, who is a perfectionist and picky about everything and he got it from his mom Nayeema, the nicest lady I have ever met. 

 When I came to Canada in 2003, it was my first trip outside of India. I had never tasted anything other than indian food. My first meal in my new home was a half cooked hot dog (thanks my husband’s dirty, greasy old microwave) and a glass of grapefruit juice, that my husband prepared for me in what was now ‘our’ apartment.

I was very hungry as I didn’t eat anything on my flight here because I was too excited that I was coming to Canada. When I first tried that hot dog, I didn’t realise it would taste so terrible. I felt like I was eating a real dog. Still, I tried to eat it as I didn’t wanted to make a bad impression on my new hubby.

  In order to force myself to eat the half cooked hot dog, I took a sip of grapefruit juice (which I had also never tasted before), and almost threw up. Just imagine, having to eat things which to me tasted awful at the time, and still keep a smile on my face. After few days of torture enduring bologna, tuna sandwiches, fish sticks, etc. my hubby made this recipe and I loved it. Needless to say that I almost finished the whole pot.

So here is my favorite recipe

Beansprout Chow Mein


4 cups
1 cup
3 sticks                   
2 medium                        
1 lb
1 can
5 tbsp
2 tsp
2 tsp
to taste
Bean sprouts
French dressing
Celery (sliced)
Onions (diced)
Stewing Beef (cubed)
Sliced Mushrooms  
Soya sauce  
Corn Starch  
Olive oil  
Black pepper


  • Cut Stewing Beef into 1/2 inch cubes
  • Fry the beef, 1 tbsp soy sauce and black pepper to taste, in a large skillet or wok on medium heat for about 5-10 mins until well browned.
  • Add the french dressing and about 4tbsp soy sauce into the pan, trying to get a light brown colored mixture, and let boil.
  • Add sliced celery, diced onions and a full can of mushrooms in the pan and saute for about 5 mins.
  • pour in about 1 cup of water, and continue boiling on Medium heat until the vegtables are tender.
  • Add the bean sprouts and turn stove down to low.
  • In a small bowl, mix the cornstarch with about 1/2 cup of water until smooth and pour it into the pan, stir vigourously and cook for few more mins until the sauce thickens up.

Have yummy and healthy Beansprout Chow Mein with plain white chinese or Basmati rice.


2 comments August 14, 2007






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