Quote:
Originally Posted by ownedbycats
Are we talking about weird regional variances in dishes? If so, here in Atlantic Canada, a lot of restaurants make chow mein out of... bean sprouts. And Newfoundland uses sliced cabbage.
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Are the bean sprouts used in place of noodles? I've seen that variant here in the Vancouver area as a low carb chow mein. Otherwise, quite a few chow meins use about as many bean sprouts as noodles. Carrots, sugar peas, cabbage (many variants of Chinese or western brassica), fungi and others vegetables are common. I've also see stir fried sliced cabbage (often using Napa cabbage) but never under a chow mein name.
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