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CHOW MEIN

CHOW MEIN image CHOW MEIN image
Author
Virginia Butterworth Eng-Wong
Parent ID

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

1. Boil noodles in large pot of boiling salted water, 5 to 7 min. Drain in colander and reserve.
2. Heat several to 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.
3. Meanwhile, heat 2 T. oil in Dutch oven or large frying pan. Add salt, then chicken or pork and cook until meat changes color.
4. Add all vegetables and stir fry thoroughly, 2 to 3 minutes.
5. Mix in soy sauces, sesame oil, sherry, sugar and chicken broth.
6. Cover pan, lower heat to medium and cook 3 to 5 minutes.
7. Raise heat, thicken sauce with corn starch dissolved in water; season with MSG and oyster sauce.
8. Arrange noodles on individual plates; ladle vegetable mixture over noodles on each plate. Vinegar and soy sauce may be used as condiments.

OCR Text

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

1. Boil noodles in large pot of boiling salted water, 5 to 7 min. Drain in colander and reserve.
2. Heat several to 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.
3. Meanwhile, heat 2 T. oil in Dutch oven or large frying pan. Add salt, then chicken or pork and cook until meat changes color.
4. Add all vegetables and stir fry thoroughly, 2 to 3 minutes.
5. Mix in soy sauces, sesame oil, sherry, sugar and chicken broth.
6. Cover pan, lower heat to medium and cook 3 to 5 minutes.
7. Raise heat, thicken sauce with corn starch dissolved in water; season with MSG and oyster sauce.
8. 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