Chinese Chow

This is a favorite at home. Usually made with assorted veggies, mushroom, bean sprouts etc. But this recipe is made with the following ingredients. I have used mortadella as we don’t get pork products here, but if you use good quality bacon instead, this recipe would go to another level.

I normally serve it with baked beans in tomato sauce.

Take one can of baked beans. Fry one chopped onion in oil, add a chopped green chilli and garlic, saute till onions are translucent, then add the baked beans and cook till it begins boiling. Check seasoning and serve with Chinese chow.

Ingredients

• 250 gms Spaghetti
• 3  Carrots
• 100 gms. French beans
• 3 green capsicusm (or any color)
• 1 bunch spring onions
• 1 cup green peas
• 250 gms. Mortadella (or ham or chicken, shrimp etc.)
• 3 eggs
• 2 tbsp. soya sauce
• Salt and pepper to taste
• Oil as required

Method

1. Cut the carrots, french beans and capsicums into juliennes. 
2. Chop the spring onions and slice the mortadella. 
3. Heat a deep vessel, add 1/4 cup oil and stir fry each of the vegetables separately starting with mortadella, spring onions, carrots, french beans, peas and capsicums.
4. Drain and remove each vegetable and set aside, cover to keep warm.
5. 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).
6. Drain. Rinse with cold water if desired.
7. Add the drained spaghetti to the vessel in which the veggies were fried and fry for a few minutes tossing well. 
8. Add more oil if required. Add the vegetables, soya sauce, salt and pepper and mix well.
9. Break the eggs in a bowl and season with salt and pepper.
10. Beat well and pour into a hot greased skillet and fry the omlette on both sides. 
11. Remove to a board and cut into small cubes. 
12. Garnish the chow chow with the egg and serve with chilli sauce and soya sauce.
13. Shredded chicken, shrimp, bacon, etc. may be added for the non-vegetarian version
14. If using non-veg ingredients, make sure to fry them first i.e. before the spring onions. 
15. Be creative and use as many or as little veggies as available.