Chow Mein (Hong Kong Style)
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 85.04 g thin egg noodles (1-2 packages regardless of oz, steamed)
- 177.44 ml corn oil or 177.44 ml vegetable oil
- 236.59 ml marinated beef (or pork, chicken, shrimp, etc)
- 1 sliced round onion
- 1 minced garlic clove
- 4 celery ribs (diced)
- bean sprouts
- 453.59 g can chicken stock
- 248.05 g sliced button mushrooms (small can)
- 248.05 g sliced bamboo shoots (small can)
- 248.05 g sliced water chestnuts (small can)
- 29.58 ml cornstarch
- 0.25 ml baking soda
- 2.46 ml sherry wine
- 29.58 ml oyster sauce
- 29.58 ml soy sauce
- 4.92 ml sugar
- 4.92 ml dark sesame oil
directions
- Marinate selected meat(s) with 1 tsp of corn starch, ½ tsp of sherry, ½ tsp of soy sauce, garlic, and a pinch of baking soda.
- Set aside for 15 minutes or longer.
- Heat wok or large pot with ¾ - 1 cup corn or vegetable oil until smoking.
- Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
- Sear meat(s) and set aside with noodles for later.
- Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
- Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
- Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
- Flavor with sesame oil and garnish with cilantro for presentation.
- Noodles are available as packaged fresh thin "steamed" egg noodles in Asian markets not to be confused with the thin "egg noodle balls" for won ton soups.
- The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.
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RECIPE SUBMITTED BY
We love to eat :)
I'm an island girl living in Seattle, WA who loves to cook! I enjoy cooking for my family and friends, and I don't find many things more satisfying than sharing food and good memories with them. Plus they always seem to be hungry--perfect!
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