Chow mein (two sides brown noodles)
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Chow mein (two sides brown noodles)
  Noodles    Chinese    Beef  
Last updated 6/12/2012 1:00:29 AM. Recipe ID 23664. Report a problem with this recipe.
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      Title: Chow mein (two sides brown noodles)
 Categories: Chinese, Beef, Ceideburg 2
      Yield: 1 Batch
     10 sm Black dried mushrooms
    1/2 lb Fresh Chinese egg noodles
           -(regular mein)
           Sesame oil
    1/2 lb Sea scallops
    1/2 lb Flank steak
      2 ts Dark soy sauce
    1/2 c  Bamboo shoots, sliced
      1 lb Bok choy, cut in 1 1/2-inch
      2    Eggs
  2 1/4 c  Fresh chicken stock
      2 tb Light soy sauce
    1/2 ts Sugar
           Peanut oil
      1 tb Or more dry sherry or
           -Shaoxing rice wine
  Here's a recipe for Chow Mein which is a pretty classic application
  using pan fried noodles.
  Put the mushrooms in a small bowl and pour boiling water over them.
  Let soak for 30 minutes.
  Meanwhile, cook the noodles in a large quantity of boiling water for
  3 1/2 to 5 minutes.  Drain, rinse under cold water, drain again, toss
  with a little sesame oil and set aside.
  Cut The scallops in half, toss with a little sesame oil and 1 1/2
  teaspoons of cornstarch; refrigerate.  Cut the flank steak as thinly
  as possible across the grain.  Toss with 1 1/2 teaspoons cornstarch,
  in a little sesame oil and the dark soy sauce; set aside.  When the
  mushrooms have soaked, squeeze them out over the soaking liquid, and
  reserve 1/4 cup of the liquid.  Cut off the mushroom stems and
  discard; cut the caps in two and set aside with the bamboo shoots and
  bok choy.
  Lightly beat the eggs with a few drops of sesame oil.  Heat a small
  frying pan and oil the bottom lightly.  Pour in enough of the beaten
  egg to cover the bottom, pouring any excess back into the uncooked
  eggs. Cook just until set and remove.  Repeat until all the egg is
  used up. Stack the egg crepes, roll them up and slice across the roll
  into shreds. Set aside.
  Mix the chicken stock with the light soy sauce, 1 1/2 teaspoons salt
  and the sugar; set aside.  Heat this mixture in a small pot over low
  Meanwhile, heat a wok over medium high heat until hot.  Add 1 cup
  peanut oil and heat until the oil is very hot.  Lower the noodles
  into the oil to form a nest and let them cook until brown on one
  side. (This may take 8 minutes or so.) Turn the noodles over and
  brown on the other side. (This will be much faster.) Remove to a
  large serving platter and keep warm.
  Cook the scallops very briefly in the same oil, remove and drain in a
  colander.  Turn the heat off under the oil and add the beef.  Stir
  just until the meat slices are separated and start to change color.
  Remove to drain with the scallops.
  Pour off all the oil but 1/4 cup and heat.  Add the vegetables and
  stir-fry for 2 to 3 minutes.  Add the seasoned stock and bring to a
  boil. Mix the reserved mushroom soaking liquid with 2 tablespoons of
  cornstarch until dissolved and stir into the chicken stock sauce.
  Stir until it thickens and clears slightly.  Add the beef and
  scallops, then the wine and cook just until heated through.  Pour
  over the noodles and serve garnished with the egg shreds.
  Posted by Stephen Ceideburg December 18 1990.

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Recipe ID 23664 (Apr 03, 2005)

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