Prep 20 mins
Cook 20 mins
I have adapted this recipe from "the Encyclopedia of Asian cooking" by Madame Grace Zia Chu. This is a very good Chow Mein Hope you folks enjoy it
- 3⁄4 cup shredded pork loin (or 3/4 cup shredded chicken)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 3⁄4 lb egg noodles (the fresh ones are best)
- 2 eggs
- 1⁄4 cup lite olive oil
- 4 scallions, chopped
- 1 cup chopped bamboo shoot
- 1 1⁄2 cups shredded Chinese cabbage (or other green vegetable leaf, or try Sui Cho) or 1 1⁄2 cups shredded spinach (or other green vegetable leaf, or try Sui Cho)
- Put Pork or chicken in a bowl with the soy sauce, sugar and corn starch.
- Mix well and leave to marinate for 20 minutes or so.
- Cook the noodles until tender (for fresh about 5 min) drain and rinse under cold running water then rinse again.
- Beat the eggs lightly but well mixed.
- Heat a little oil in a skillet.
- Add eggs and cook to make a thin omelet, remove from pan and cut into thin strips.
- Heat a little oil in the pan add pork (chicken) and stir fry until cooked, remove from pan.
- Heat the last of the oil and add scallions, then the bamboo shoots, green veggie and a touch of salt.
- Add pork (chicken) to the pan with the egg strips.
- Mix ingredient thoroughly.
- Add a little water (if necessary) to moisten.
- Stir in the noodles and heat until hot MMMmmm.
MMMmmm, is right! This made a wonderful and filling dinner for three adults...too good to share with a fourth! Some small changes: I used chicken breasts(2), did not need the rest of the oil for step #8, used egg whites(3)instead of whole eggs, and 11/2 tbls lite soy sauce. Bergy, this is one fine dish!, thanks.