Chow Mein

Cantonese Chow Mein

Serves 2 as a main dish or 4 people as a side dish.

Prepare sauce:

• 1 Tbsp cornstarch
• 2 Tbsp water
• 1 tsp grated ginger
• 1/2 tsp minced garlic
• 2 Tbsp oyster sauce
• 1 Tbsp XO sauce (optional)
• 1 tsp soy sauce
• 1 cup unsalted chicken broth

Combine corn starch and water to make a slurry then stir in other ingredients and set aside.

Prepare noodles:

• 1/2 lb (250 g) fresh chow mein egg noodles
• 4 Tbsp vegetable oil
• 1 small onion cut into 1/8 inch slices
• 1/2 cup broccoli florets
• 1/4 cup julienne carrots (carrots cut in matchsticks)
• 1/2 cup snow peas, tips and strings removed
• 4 mushrooms, thinly sliced
• 1/2 lb (250  grams) chicken thigh meat, cut in 1/2 inch slices
• salt and pepper to taste

1. Blanch fresh noodles in boiling water 1 minute and drain thoroughly.
2. Heat 2 Tbsp oil in a large wok or skillet over high heat until very hot.
3. Add noodles, spreading out carefully (hot oil splatters).
4. Fry on one side until noodle tips are crispy and brown, then turn (about 5 minutes per side).
5. Remove to warm serving platter and cover to keep warm.
6. Add 1 Tbsp more oil to pan and when hot, stir in onions (30 seconds) then broccoli and carrots (1 minute) then add snow peas (stir fry another minute). Transfer vegetables to a bowl and set aside.
7. Wipe pan dry and heat another tablespoon of oil over high heat.
8. Add chicken thigh meat and stir fry to cook, toss in mushroom slices to cook slightly. Transfer to bowl of vegetables.
9. Add seasoning sauce to the pan and bring to boil, stirring until it thickens (about 1 minute).
10. Return vegetables and chicken and toss in hot sauce 1-2 minutes until heated through.
11. Add salt and pepper to taste.
12. Pour mixture over noodles on serving platter.
13. Garnish with green onions and serve.

Chow Mein Recipe #2 or Rice Bowl

• 3 Tbsp hoisin sauce
• 3 Tbsp sesame oil
• 6 Tbsp soy sauce
• 1/2 cup broth (chicken or vegetable or mushroom)
• 1 Tbsp cornstarch
• 1 Tbsp white granulated sugar
• grated fresh ginger and minced garlic (to taste, optional)

Stir ingredients together in a bowl. Set sauce aside.

Add to stir fry after other ingredients are cooked.

Note: If there is a lot of water/broth in the wok, stir more corn starch into the sauce mixture.

Substitutions: Hoisin sauce: oyster sauce, fish sauce, or soy sauce 

                       Sesame oil: peanut oil or canola oil (add sesame seeds to the stir fry for flavor)

                       Broth: water

                       White sugar: brown sugar, honey, sherry

                       Fresh ginger: ginger powder

                       Fresh garlic: prepared garlic minced in oil, garlic powder

                       Cornstarch: rice flour or potato starch (make from straining raw grated potato)                   

Stir Fry

• 8 oz  pkg chow mein noodles OR egg noodles OR steamed white rice
• 2 cloves minced garlic (if not in sauce)
• stir fry vegetables (1 bag frozen, or fresh vegetables see below)
• 1 lb meat: chicken, pork or beef strips
• green onion for garnish

1. Boil chow mein noodles or egg noodles (if using), drain and set aside. OR steam white rice.
2. Heat a little oil in a wok and stir in minced garlic then chicken, pork or beef strips.
3. Remove cooked meat from wok, set aside.
4. Stir fry vegetables (carrots, onion, chopped cabbage, or beans, bean sprouts and peppers, or broccoli, mushrooms, water chestnuts.) 
5. If using a bag of frozen vegetables you may end up with more liquid in the pan, if so remove vegetables with slotted spoon and boil liquid to reduce before returning vegetables to wok OR increase amount of corn starch in sauce to thicken additional liquid.
6. Return meat to the pan, add cooked noodles (if using) add sauce, toss and heat through.
7. Serve in bowls on rice (if not using noodles) or serve rice as a side dish.
8. Garnish with chopped green onion.

Chow Mein Recipe #3

Boil and drain:

•  6 oz package medium egg noodles.

Cook together in wok:

•  meat strips
• 2 Tbsp. vegetable oil.

Add and cook 3-4 minutes more:

• 1 Tbsp sesame oil
• 2 crushed garlic cloves
• 8 sliced scallions
• 1 each: seeded, chopped red pepper AND green pepper

Stir in and cook 2 minutes more:

• drained egg noodles
• 2 Tbsp soy sauce
• 3 Tbsp rice wine OR dry sherry

If noodles stick add some water.

Add:

• 6 oz bean sprouts

Cook 2 minutes more. To serve, sprinkle with:

• sesame seeds