Chinese Chow Chow


Chinese Chow Chow

  • Servings: 8-10
  • Difficulty: Easy
  • Print


  • 400 gms Spaghetti
  • 3  Carrots
  • 10 to 12  French beans
  • 3 green capsicusm
  • 200 gms. Canned mushrooms
  • 1 bunch spring onions
  • 1 cup bean sprouts (optional)
  • 3 eggs
  • 2 tbsp. soya sauce
  • Salt and pepper to taste.
  • Oil as required
  1. Cut the carrots, french beans and capsicums into juliennes.  Chop the spring onions and slice the mushrooms.
  2. Heat a deep vessel, add half cup oil and fry each of the vegetables separately starting with spring onions, mushroom, carrots, french beans and capsicums.  Vegetables should be just cooked through, do not brown. Drain and remove each vegetable and set aside, cover to keep warm.
  3. Meanwhile, when frying the vegetables, heat a pot of water and add salt, when it begins to boil add the spaghetti and cook for 10 to 12 minutes till al dente (firm and not mushy). Drain. Rinse with cold water if desired.
  4. Add the drained spaghetti to the vessel in which the veggies were fried and fry for a few minutes tossing well.  Add more oil if necessary. Add the fried vegetables, soya sauce, salt and pepper and mix well.
  5. Break the eggs in a bowl and season with salt and pepper. Beat well and pour into a hot greased skillet and fry the omlette on both sides.  Remove to a board and cut into small cubes.  Garnish the chow chow with the egg and serve with chilli sauce and soya sauce.
  6. Cooked shredded chicken, shrimp, bacon, etc. may be added for the non-vegetarian version.  If using non-veg ingredients, make sure to fry them first i.e. before the spring onions.  Be creative and use as many or as little veggies as available.

1 Comment

  1. Pingback: MENU PLAN FOR LACTATING MOTHERS | My Cooking Diaries ""

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