Chinese Sausage, Mushroom & Patty Pan Chow Mein

For those of you who have met me, you won’t be surprised to see that I have posted a recipe with Patty Pans… These are one of my absolute favourite vegetables. I mean, look at how cute they are!


When I found them at the farmer’s market at this size – I just knew I must have them. So this is what we got – spicy, sweet, nutty, crunchy, crispy. A great chow mein.

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Chinese Sausage, Mushroom & Patty Pan Chow Mein

Serve 4


  • 1 large patty pan (or multiple small), stems removed & sliced
  • 1 cup cremini mushrooms, stalks removed & sliced
  • 3 Chinese sausages, sliced on a diagonal
  • 2 leftover chicken thighs (or rotisserie), cubed
  • 1 clove garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1 Tbsp coconut oil
  • 3 cups fresh chow mein noodles, cooked to manufacturers directions & drained
  • 1 Tbsp smooth peanut butter
  • 1 Tbsp stir-fry sauce
  • 1 tsp garlic chili paste
  • A dash of fish sauce
  • A dash of sesame oil
  • Lots of freshly cracked black pepper


Heat a large frying pan on medium high heat. Add in the coconut oil. When the oil is hot and melted, add in the sausage, chicken, garlic and ginger. Sauté until fragrant and slightly crispy. Then add in the mushrooms and patty pan. Cook for a couple more minutes, while making your sauce.

In a separate bowl combine peanut butter, stir-fry sauce, chili paste, fish sauce, sesame oil, and a tablespoon of tap water. Combine.

Drain the noodles and toss on top of the patty pan mixture. Pour on half of your sauce, and toss together. Taste and add a little more sauce if you wish. Finish with a generous grinding of black pepper and serve!

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A simple but extremely flavourful dish, when you just don’t feel like cooking. 🙂




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