Chow Mein (Hong Kong Style)

This is my favorite way to eat chow mein. I prefer to always have that crispy layer of noodles at the bottom--but watch out, or else I'll eat all the crispy bits before anyone else gets a chance! You can add other veggies, or different meats, depending on what you prefer. From AlohaWorld.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 3  ounces  thin egg noodles (1-2 packages regardless of oz, steamed)
• 3⁄4 cup  corn oil or 3⁄4 cup  vegetable oil
• 1  cup  marinated beef (or pork, chicken, shrimp, etc)
• 1  sliced round onion
• 1  minced garlic clove
• 4  celery ribs (diced)
•  bean sprouts
• 1 (16 ounce) can  chicken stock
• 8 3⁄4 ounces  sliced button mushrooms (small can)
• 8 3⁄4 ounces  sliced bamboo shoots (small can)
• 8 3⁄4 ounces sliced water chestnuts (small can)
• 2  tablespoons cornstarch
• 1  pinch baking soda
• 1⁄2 teaspoon sherry wine
• 2  tablespoons oyster sauce
• 2  tablespoons soy sauce
• 1  teaspoon sugar
• 1  teaspoon  dark sesame oil

Directions

1. Marinate selected meat(s) with 1 tsp of corn starch, ½ tsp of sherry, ½ tsp of soy sauce, garlic, and a pinch of baking soda.
2. Set aside for 15 minutes or longer.
3. Heat wok or large pot with ¾ - 1 cup corn or vegetable oil until smoking.
4. Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
5. Sear meat(s) and set aside with noodles for later.
6. Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
7. Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
8. Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
9. Flavor with sesame oil and garnish with cilantro for presentation.
10. Noodles are available as packaged fresh thin "steamed" egg noodles in Asian markets not to be confused with the thin "egg noodle balls" for won ton soups.
11. The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.