What would likely happen if there was insufficient oil when preparing Chow Mein?

When preparing Chow Mein, sufficient oil is essential for proper cooking and to achieve the desired texture of the dish. If there is insufficient oil, the ingredients, including the noodles, vegetables, and protein, are likely to stick to the hot surface of the wok. This sticking can prevent even cooking and browning, affecting both the appearance and taste of the dish. Oil serves multiple purposes, including creating a non-stick surface, allowing the ingredients to sauté properly, and contributing to the overall flavor and mouthfeel of the finished product. When the ingredients stick, they can also become tough instead of achieving the soft, slightly crispy texture characteristic of well-prepared Chow Mein.