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Receta Mom's Cantonese Style Chow Mein With Char Siu
by Global Cookbook

Mom's Cantonese Style Chow Mein With Char Siu
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Ingredientes

  • 4 x Shiitake mushrooms, dry
  • 1 lb Bok choy, (Chinese cabbage)
  • 1/2 c. Bamboo shoots
  • 1/2 lb Egg noodles, fresh, Chinese
  • 1 Tbsp. Virgin extra virgin olive oil
  • 1/4 c. Virgin extra virgin olive oil
  • 2 slc Ginger, chopped (up to 3)
  • 1 Tbsp. Shoyu, (soy sauce)
  • 1/2 c. Chicken stock
  • 1 tsp Sesame oil
  • 2 Tbsp. Oyster sauce, (up to 3)
  • 2 tsp Cornstarch, DISSOLVED in
  • 2 Tbsp. Water
  • 1/2 lb Char siu, (Chinese roast pork)
  • 2 x Green onions, cut in 2" lengths

Direcciones

  1. Mushrooms: In a small bowl cover the mushrooms with 1/2 c. hot water. Let them soak for 30 min. Throw away the water and the stems. Cut mushrooms into 1/8" strips.
  2. Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.
  3. Bamboo Shoots: Drain; slice in 2" x 1/8" strips
  4. Noodles: Bring 2 qts of water to a boil and boil noodles for 4-5 min. Drain. Arrange noodles, that have been tossed with 1 Tbsp. extra virgin olive oil, in a shallow baking dish. Bake in a 375 degree oven for 7-8 min or possibly till lightly browned. Turn and bake another 7-8 min. Remove from oven and set aside.
  5. NOTE: You can eliminate the baking of the noodles and just mix them in with the veggies and sauce.
  6. Sauce: Heat wok. Add in oil, ginger, bok choy, mushrooms, bamboo shoots and stir fry for a couple of min - not too long. Add in shoyu, chicken stock, sesame oil, oyster sauce and toss till completely heated through. Add in cornstarch mix; stir till sauce thickens and remove from heat.
  7. PRESENTATION: Arrange noodles on a large platter. Pour the sauce and vegetables over the noodles. Top with char siu and green onions and serve immediately. ]]]]]