• 2 large carrots
• 2 zucchini
• 4 green onions
• 1/4 lb green beans
• 2 tbsp vegetable oil
• 1 inch fresh root ginger, cut into shreds
• 1/4 lb fresh shiitake OR button mushrooms, thickly sliced
• A few Chinese cabbage leaves, coarsely shredded
• 1/3 cup bean sprouts
• 2 tbsp light soy sauce
• 2 tbsp Chinese rice wine
• 1 tsp sugar
• 1/4 lb crispy Chow Mein noodles
• 2 tbsp roughly torn coriander leaves

1. Cut the carrots and zucchini into fine sticks. Shred the green onions into similar-size pieces. Trim the beans. Heat the oil in a wok or large skillet. Add the beans and stir-fry for 2 to 3 minutes. Add the ginger, red chili, mushrooms, carrots and zucchini and stir-fry or 1 to 2 minutes.
2. Add the Chinese cabbage, bean sprouts and spring onions. Stir-fry for 1 minute, then add the soy sauce, rice wine and sugar. Cook, stirring, for about 30 seconds.
3. Add the noodles and coriander and toss to mix, taking care not to crush the noodles too much. Serve at once, piled up on a plate, accompanied by steamed rice if desired.