Recipe Category: Dinner
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Ingredients
- 1/2 pound barbecued pork strips
- 1 mm :mk vmxv03a
- 1/2 cup chicken broth
- 1 pound fresh thin noodles
- 1 tablespoon thin soy sauce
- peanut oil
- 1 tablespoon chinese rice wine or dry
- 2/3 cup chicken broth
- sherry
- bbq pork and vegetable topping:
- 1 tablespoon oyster sauce
- 2 tablespoon peanut oil
- 1 tablespoon cornstarch in 2 T cold
- 1 pound bok choy – in 2-in sections
Method
- This is a basic chow mein.
- You can add meat or vegetables as you like.
- BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes).
- Drain them well.
- Scatter the noodles in a baking pan.
- Use a pair of chopsticks and your hands to untangle them as much as possible.
- Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets.
- Pour 2 tablespoons of oil and 1/3 cup chicken broth in each.
- Cook over a low flame until the broth boils away and the bottom becomes brown and crisp
- From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly.
- This should take about 10-to-12 minutes.
- To flip, first shake the pan to make sure the cake is not stuck to the bottom (if it is, dribble some oil around the edge to loosen it).
- Cover the pan with a wide lid.
- Flip the skillet over, holding the lid firmly.
- The cake will drop onto the lid.
- Slide the cake back into the pan to brown it on the other side.
- Add more oil around the edge if it seems to be sticking.
- To serve, slide it out onto a plat e and use it as a base for any dish with sauce.
- TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok.
- When it is hot, add the bok choy and stir-fry to coat with oil.
- Add the pieces of pork and stir-fry to heat through.
- Add the broth.
- Stir in the soy sauce, rice wine or sherry, and oyster sauce.
- When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles.
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