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Chow Mein, Guangdpong 2010
Food in History
|Chow Mein, Guangdpong 2010|
1/2 pound dried egg noodles, boiled until almost soft, and set aside
2 cups baby bok cai or another Chinese green, cut into large pieces, blanched for two minutes in hot water, then drained well
3 Tablespoons vegetable oil
2 cloves garlic, peeled and finely minced
1 slice fresh ginger, peeled and finely minced
1 ounce dried Chinese black mushroom, soaked and sliced
6 ounces uncooked chicken breasts, shredded
1/2 red bell pepper, seeded and thinly sliced
2 scallions, sliced on an angle
1/2 cup bean sprouts
1 Tablespoon soy sauce
1/2 Tablespoon oyster sauce
1 Tablespoon sesame oil
1. Preheat a wok over medium heat, add the oil and swirl around to coat the sides of the wok. Add the drained noodles and fry until crisp on one side, turn over, and fry until crisp on the other, drain on a aper towel, and set aside.
2. Set the drained blanched greens around the edges of a serving platter. Put the drained noodles on top, leaving some one-inch of greens showing around the edges of the platter.
3. Reheat whatever oil remains in the wok and stir fry the garlic and ginger about half minute until fragrant. Then add the mushrooms and stir-fry for one minute, then add the shredded chicken and stir-fry another minute before adding the red pepper pieces, scallions, and bean sprouts. Stir-fry one minute, then add soy sauce, oyster sauce, and sesame oil and stir-fry another minute, then pour over the noodles, leaving half inch around the outside of the noodles without any chicken mixture. Remove to the dining table and serve immediately.