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Chow Mein

Chow Mein image
Author
Virginia Butterworth Eng-Wong
Parent ID

2 T. oil
1 lb. Chinese noodles
1 tsp. salt
1 T. light soy sauce
2 c. uncooked chicken and/or pork
1 T. sherry
1 tsp. sesame oil, optional
2 stalks celery, diagonally sliced
1 c. chicken broth
1 tsp. sugar
1 c. bamboo shoots, finely sliced
1 tsp. dark soy sauce
1/4 tsp. MSG
1/2 lb. bean sprouts
1 1/2 T. cornstarch, dissolved in 1/4 c. cold water
6 to 8 black mushrooms, soaked and sliced
3 T. oyster sauce
1 lg. bunch bok toi (1 1/2 lb.) diagonally sliced)
Oil for frying
6 to 8 water chestnuts (sliced)

Boil noodles in large pot of boiling salted water, 5 to 7 minutes. Drain in colander and reserve. Heat several tablespoons of oil in large skillet. Add about 1/3 of the noodles and cook, without stirring, on high heat/until golden. Lift noodles and turn once to brown other side. Remove to serving platter and keep warm. Continue frying noodles until all are used up. Meanwhile, heat 2 tablespoons oil in Dutch oven or large frying pan. Add salt, then chicken or pork and cook until meat changes color. Add all vegetables and stir-fry thoroughly (2 to 3 minutes). Mix in soy sauce, sesame oil, sherry, sugar and chicken broth. Cover pan, lower heat to medium and cook 3 to 5 minutes. Raise heat, thicken sauce with cornstarch dissolved in water; season with MSG and oyster sauce. Arrange noodles on individual plates; ladle vegetable mixture over noodles on each plate. vinegar and soy sauce may be used as condiments.

OCR Text

2 T. oil
1 lb. Chinese noodles
1 tsp. salt
1 T. light soy sauce
2 c. uncooked chicken and/or pork
1 T. sherry
1 tsp. sesame oil, optional
2 stalks celery, diagonally sliced
1 c. chicken broth
1 tsp. sugar
1 c. bamboo shoots, finely sliced
1 tsp. dark soy sauce
1/4 tsp. MSG
1/2 lb. bean sprouts
1 1/2 T. cornstarch, dissolved in 1/4 c. cold water
6 to 8 black mushrooms, soaked and sliced
3 T. oyster sauce
1 lg. bunch bok toi (1 1/2 lb.) diagonally sliced)
Oil for frying
6 to 8 water chestnuts (sliced)

Boil noodles in large pot of boiling salted water, 5 to 7 minutes. Drain in colander and reserve. Heat several tablespoons of oil in large skillet. Add about 1/3 of the noodles and cook, without stirring, on high heat/until golden. Lift noodles and turn once to brown other side. Remove to serving platter and keep warm. Continue frying noodles until all are used up. Meanwhile, heat 2 tablespoons oil in Dutch oven or large frying pan. Add salt, then chicken or pork and cook until meat changes color. Add all vegetables and stir-fry thoroughly (2 to 3 minutes). Mix in soy sauce, sesame oil, sherry, sugar and chicken broth. Cover pan, lower heat to medium and cook 3 to 5 minutes. Raise heat, thicken sauce with cornstarch dissolved in water; season with MSG and oyster sauce. Arrange noodles on individual plates; ladle vegetable mixture over noodles on each plate. vinegar and soy sauce may be used as condiments.

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Subjects
Pasta