Chow Mein (Hong Kong Style)

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Set aside for 15 minutes or longer.
  • Heat wok or large pot with ¾ - 1 cup corn or vegetable oil until smoking.
  • Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
  • Sear meat(s) and set aside with noodles for later.
  • Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
  • Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
  • Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
  • Flavor with sesame oil and garnish with cilantro for presentation.
  • 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.
  • The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.
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