Chow mein is one of my favorite Chinese food dishes. There are many versions in the U.S, Canada and some Caribbean countries with important Chinese population. It is basically stir fried noodles with vegetables and meat being chicken and pork the more popular. In this recipe I use barbecued pork that I get from Chinatown and shrimp. You can replace it by pan fried chicken breast cut into slices.
Ingredients for 4-6 servings
1/2 pound barbecued pork (cooked) or 2 boneless chicken.
1/2 pound jumbo shrimp with tail (fresh or defrosted ,about 12-15)
1 package of fresh Chow mein noodles (about 400g)
1 cup snow peas
1/2 pound broccoli
1 cup sliced mushrooms
1/2 pound bok choi
1/2 cup sliced onion
1/2 cup chopped scallions(for garnishing)
1/4 cup water or low sodium chicken broth
1 tablespoon cornstarch (Maizena)
4 tablespoons water
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 minced garlic clove
4 tablespoons vegetable oil
1/4 cup toasted sesame seeds
Slice the BBQ pork set aside. If you are using chicken, cut the chicken into thin strips, season with salt and pepper and fry in a pan with some vegetable oil. Set aside.
In a medium pot boil salted water. Add the noddles and cook for 2 minutes. Drain and rinse under cold water to stop the cooking process. Drain and set aside.
Wash the broccoli and bok choi and cut into 1/2-inch pieces. Cut the tips off the snow peas, slice the mushroom and onion.
In a small bowl dissolve the corn starch with 4 the tablespoons water. Add the 1/4 cup water or chicken broth, oyster sauce and soy sauce. Whisk well. Set aside.
In a wok, heat over medium heat 2 tablespoons oil fry the noodles in batches until golden brown. Remove and set aside
Add more oil and stir-fry the shrimp and garlic for 3 minutes. Remove and set aside.
Cook every vegetable separately seasoning with a bit of salt while stir-frying. For the broccoli and bok choi you can add 2 tablespoons of water to cook. Remove all the vegetables from the wok and set aside.
Stir the corn starch mix quickly. Add all the ingredients back to the wok (vegetables, shrimp, meat) make a hole in the center and add the corn starch mix. Stir quickly to thicken it. Mix everything together and cook for 3-4 minutes.
Place the noodles in a big plate and pour the cooked vegetable and sauce mix on top. Garnish with the chopped scallions and toasted sesame seeds.
Serve hot.
Ingredients for 4-6 servings
1/2 pound barbecued pork (cooked) or 2 boneless chicken.
1/2 pound jumbo shrimp with tail (fresh or defrosted ,about 12-15)
1 package of fresh Chow mein noodles (about 400g)
1 cup snow peas
1/2 pound broccoli
1 cup sliced mushrooms
1/2 pound bok choi
1/2 cup sliced onion
1/2 cup chopped scallions(for garnishing)
1/4 cup water or low sodium chicken broth
1 tablespoon cornstarch (Maizena)
4 tablespoons water
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 minced garlic clove
4 tablespoons vegetable oil
1/4 cup toasted sesame seeds
Slice the BBQ pork set aside. If you are using chicken, cut the chicken into thin strips, season with salt and pepper and fry in a pan with some vegetable oil. Set aside.
In a medium pot boil salted water. Add the noddles and cook for 2 minutes. Drain and rinse under cold water to stop the cooking process. Drain and set aside.
Wash the broccoli and bok choi and cut into 1/2-inch pieces. Cut the tips off the snow peas, slice the mushroom and onion.
In a small bowl dissolve the corn starch with 4 the tablespoons water. Add the 1/4 cup water or chicken broth, oyster sauce and soy sauce. Whisk well. Set aside.
In a wok, heat over medium heat 2 tablespoons oil fry the noodles in batches until golden brown. Remove and set aside
Add more oil and stir-fry the shrimp and garlic for 3 minutes. Remove and set aside.
Cook every vegetable separately seasoning with a bit of salt while stir-frying. For the broccoli and bok choi you can add 2 tablespoons of water to cook. Remove all the vegetables from the wok and set aside.
Stir the corn starch mix quickly. Add all the ingredients back to the wok (vegetables, shrimp, meat) make a hole in the center and add the corn starch mix. Stir quickly to thicken it. Mix everything together and cook for 3-4 minutes.
Place the noodles in a big plate and pour the cooked vegetable and sauce mix on top. Garnish with the chopped scallions and toasted sesame seeds.
Serve hot.
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