Side Pannel
Mom's Cantonese Style Chow Mein W/ Char Siu
Mom's Cantonese Style Chow Mein W/ Char Siu
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Pasta
Ingredients List
- 4 Shiitake mushrooms; dried
- 1 lb Bok choy; (Chinese cabbage)
- 1/2 c Bamboo shoots
- 1/2 lb Egg noodles; fresh, Chinese
- 1 tb Virgin olive oil
Directions
SAUCE
1/4 c Virgin olive oil
2 sl Ginger; minced (up to 3)
1 tb Shoyu; (soy sauce)
1/2 c Chicken stock
1 ts Sesame oil
2 tb Oyster sauce; (up to 3)
2 ts Cornstarch; DISSOLVED in
2 tb Water
OTHER INGREDIENTS
1/2 lb Char siu; (Chinese roast
-pork)
2 Green onions; cut in 2"
-lengths
Mushrooms: In a small bowl cover the mushrooms with 1/2 cup warm water. Let
them soak for 30 minutes. Discard the water and the stems. Cut mushrooms
into 1/8" strips.
Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.
Bamboo Shoots: Drain; slice in 2" x 1/8" strips
Noodles: Bring 2 quarts of water to a boil and boil noodles for 4-5
minutes. Drain. Arrange noodles, which have been tossed with 1 tablespoon
olive oil, in a shallow baking dish. Bake in a 375 degree oven for 7-8
minutes or until lightly browned. Turn and bake another 7-8 minutes. Remove
from oven and set aside.
NOTE: You can eliminate the baking of the noodles and just mix them in with
the veggies and sauce.
Sauce: Heat wok. Add oil, ginger, bok choy, mushrooms, bamboo shoots and
stir fry for a couple of minutes - not too long. Add shoyu, chicken stock,
sesame oil, oyster sauce and toss until completely heated through. Add
cornstarch mixture; stir until sauce thickens and remove from heat.
PRESENTATION: Arrange noodles on a large platter. Pour the sauce and
vegetables over the noodles. Top with char siu and green onions and serve
immediately. ]]]]]
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero
1/4 c Virgin olive oil
2 sl Ginger; minced (up to 3)
1 tb Shoyu; (soy sauce)
1/2 c Chicken stock
1 ts Sesame oil
2 tb Oyster sauce; (up to 3)
2 ts Cornstarch; DISSOLVED in
2 tb Water
OTHER INGREDIENTS
1/2 lb Char siu; (Chinese roast
-pork)
2 Green onions; cut in 2"
-lengths
Mushrooms: In a small bowl cover the mushrooms with 1/2 cup warm water. Let
them soak for 30 minutes. Discard the water and the stems. Cut mushrooms
into 1/8" strips.
Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.
Bamboo Shoots: Drain; slice in 2" x 1/8" strips
Noodles: Bring 2 quarts of water to a boil and boil noodles for 4-5
minutes. Drain. Arrange noodles, which have been tossed with 1 tablespoon
olive oil, in a shallow baking dish. Bake in a 375 degree oven for 7-8
minutes or until lightly browned. Turn and bake another 7-8 minutes. Remove
from oven and set aside.
NOTE: You can eliminate the baking of the noodles and just mix them in with
the veggies and sauce.
Sauce: Heat wok. Add oil, ginger, bok choy, mushrooms, bamboo shoots and
stir fry for a couple of minutes - not too long. Add shoyu, chicken stock,
sesame oil, oyster sauce and toss until completely heated through. Add
cornstarch mixture; stir until sauce thickens and remove from heat.
PRESENTATION: Arrange noodles on a large platter. Pour the sauce and
vegetables over the noodles. Top with char siu and green onions and serve
immediately. ]]]]]
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero
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