Chow Mein
The delicious dish that basically rivals Chinese restaurants involves the sauce! do that with the protein of your choice (note 1). Have all the ingredients ready before you begin cooking because they're wiped out 5 minutes!
INGREDIENTS
▢200g / 6oz pigeon breast or thigh fillet, thinly sliced (Note 1 choice is tender)
▢4 cup finely grated green cabbage (Note 3)
▢1 1/2 tablespoons groundnut oil (or other cooking oil)
▢2 finely chopped garlic cloves
200g / 6 oz dish noodles (Note 2)
▢1 carrot, dig matchsticks
▢1 1/2 cups bean sprouts
3 spring onions, cut 5 cm / 2 "
1/4 cup (65 ml) water
CHOW MEIN SAUCE:
▢2 teaspoons cornstarch / cornstarch
▢1 1/2 tablespoons soy , all purpose or light (Note 4)
▢1 1/2 tablespoons oyster sauce (sub hoisin)
▢1 1/2 tablespoons Chinese OR Mirin wine (Note 5)
▢2 c. Sugar (reduce to 1 tsp if using Mirin)
▢1 / 2 teaspoon vegetable oil
▢ White pepper (under black)
INSTRUCTIONS
SAUCE:
1.Mix cornstarch and soy , then mix with the opposite ingredients.
2.Alternative: Use 1/3 cup of all-purpose Chinese stir-fry sauce, if you've got stock.
CHICKEN NOODLE
3.Soak the chicken: Pour 1 tablespoon of sauce over the chicken, stir until coat, soak for 10 minutes.
4.Noodles: Prepare noodles consistent with package directions (my wrap said soak in boiled water for 1 minute), then drain.
MATURE:
5.Heat the oil during a large skillet or skillet over high heat.
6.Add the garlic and sauté for 10 seconds or until it turns golden - don't let it burn!
7.Add the chicken and saute until the surface is brown but the within remains raw - about 1 minute.
8.Add cabbage, carrots and chopped shallots (eg from the bottom of the stem). Saute for 1 1/2 minutes until the cabbage is nearly wilted.
9.Add noodles, sauce, and water *. Saute for 1 minute, stirring constantly.
10.Add bean sprouts and remaining shallots / leeks. Stir for 30 seconds or until the bean sprouts begin to wilt.
11.Remove from heat and serve immediately.
