What ingredients do you use for chow mein?!
and how do you make the sauce take away style i love chinese foodWww@FoodAQ@Com
Answers:
* 1/2 pound fresh egg noodles
* 1 can bamboo shoots*
* 1 can water chestnuts
* 1/2 red bell pepper
* 1 cup fresh snow peas
* 2 celery stalks
* 2 slices ginger
* 2 TB dark soy sauce
* 1 teaspoon sugar
* 1 TB Chinese rice vinegar
* 1 cup mung bean sprouts
* 2 tablespoons oil for stir-frying, or as needed
Preparation:
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions!.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly!. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste)!. Cut the red bell pepper in half, remove the seeds, and cut into thin strips!. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger!.
Heat the wok and add 2 tablespoons oil!. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic!.
Add the water chestnuts!. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts!. Stir-fry briefly and add the noodles!.
Stir in the dark soy sauce, sugar, and rice vinegar!. Stir in the bean sprouts!. Cook for a few more seconds and serve hot!.
You can substitute Italian pasta for the egg noodles if you want!.Www@FoodAQ@Com
* 1 can bamboo shoots*
* 1 can water chestnuts
* 1/2 red bell pepper
* 1 cup fresh snow peas
* 2 celery stalks
* 2 slices ginger
* 2 TB dark soy sauce
* 1 teaspoon sugar
* 1 TB Chinese rice vinegar
* 1 cup mung bean sprouts
* 2 tablespoons oil for stir-frying, or as needed
Preparation:
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions!.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly!. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste)!. Cut the red bell pepper in half, remove the seeds, and cut into thin strips!. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger!.
Heat the wok and add 2 tablespoons oil!. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic!.
Add the water chestnuts!. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts!. Stir-fry briefly and add the noodles!.
Stir in the dark soy sauce, sugar, and rice vinegar!. Stir in the bean sprouts!. Cook for a few more seconds and serve hot!.
You can substitute Italian pasta for the egg noodles if you want!.Www@FoodAQ@Com
CHICKEN CHOW MEIN
2 (15 oz!.) cans of chicken broth
1 c!. chicken breasts, diced
1 (28 oz!.) can of bean sprouts, drained
2 cans water chestnuts
1 can bamboo shoots
5 stalks of celery, sliced thin
Cornstarch
Soy sauce
Chow mein noodles
Add chicken broth, chicken and celery in a four quart Dutch oven!. Cook until celery is tender!. Add bean sprouts, chestnuts and bamboo and bring to a boil!. Prepare cornstarch as directed on package for thickening hot liquids!. Add to chow mein and cook 5 minutes!. Serve over a bed of chow mein noodles with soy sauce to season!.
PICK UP STIX VEGETABLE CHOW MEIN
2 Tbsp!. soy sauce
1 Tbsp!. sugar
1 Tbsp!. oyster sauce
1 tsp!. cooking wine
1 tsp!. vinegar
2 Tbsp!. garlic, minced
1 Tbsp!. green onions, chopped
1 oz!. wine
1 dash white peppers
12 oz!. chow mein noodles, cooked
1 oz!. broccoli, chopped and blanched
1 oz!. carrots, julienned and blanched
1 oz!. bean sprouts
1 oz!. mushrooms, sliced
1 oz!. zucchini, sliced and blanched
1 oz!. celery, chopped and blanched
1 oz!. yellow onions, julienned
1 drop sesame oil
In a bowl, combine soy sauce, oyster sauce, sugar, cooking wine and vinegar; stir until sugar dissolves!.
In a bowl, combine 2 oz!. soy sauce mixture, garlic, green onions, wine and white pepper; stir to incorporate!. Add noodles and remaining vegetables!.
Place in a hot wok; stir-fry until noodles and vegetables are covered in the sauce and the sauce has been soaked in!. Finish with sesame oil before serving!.
From Restaurant: Pick Up Stix
Adapted from Source: AZ Family
NAKIN CHOW MEIN
Before we moved from Minneapolis in 1954 my mother asked the Nankin for their chow mein recipe!. This is what she cooked for us whenever we missed the Nankin and the big city!.
1 lb!. chow mein meat
1 large bunch celery, chopped
1 onion, chopped
8 oz!. fresh or canned sliced mushrooms, drained
1 cup water
1 cup cold water
3 tbsp!. cornstarch
2 tbsp!. soy sauce
1 Tbsp!. sugar
1 beef bouillon cube
1 tsp brown sauce (or bead molasses)
1 can sliced water chestnuts, drained
1 can chop suey vegetables, rinsed and drained
hot cooked rice and crisp chinese noodles (for serving)
Brown meat!. Add celery, onion, mushrooms; saute!.
Add 1 cup water, cook covered 15 minutes!. Stir occasionally!.
In a separate cup, mix 1 cup cold water, cornstarch, soy sauce, sugar, bouillon cube!. and brown sauce or bead molasses, Stir, and add to meat and vegetable mixture!. Cook uncovered, stirring until thickened!.
Add water chestnuts and chop suey vegetables!. Simmer approximately 20 minutes uncovered!.
Serve with rice and crisp chinese noodles!.
VARIATION:
As my tastes have matured, I add fresh ginger, rice vinegar instead of sugar, a little hoisin sauce and garnish with green onions and toasted almonds!.Www@FoodAQ@Com
2 (15 oz!.) cans of chicken broth
1 c!. chicken breasts, diced
1 (28 oz!.) can of bean sprouts, drained
2 cans water chestnuts
1 can bamboo shoots
5 stalks of celery, sliced thin
Cornstarch
Soy sauce
Chow mein noodles
Add chicken broth, chicken and celery in a four quart Dutch oven!. Cook until celery is tender!. Add bean sprouts, chestnuts and bamboo and bring to a boil!. Prepare cornstarch as directed on package for thickening hot liquids!. Add to chow mein and cook 5 minutes!. Serve over a bed of chow mein noodles with soy sauce to season!.
PICK UP STIX VEGETABLE CHOW MEIN
2 Tbsp!. soy sauce
1 Tbsp!. sugar
1 Tbsp!. oyster sauce
1 tsp!. cooking wine
1 tsp!. vinegar
2 Tbsp!. garlic, minced
1 Tbsp!. green onions, chopped
1 oz!. wine
1 dash white peppers
12 oz!. chow mein noodles, cooked
1 oz!. broccoli, chopped and blanched
1 oz!. carrots, julienned and blanched
1 oz!. bean sprouts
1 oz!. mushrooms, sliced
1 oz!. zucchini, sliced and blanched
1 oz!. celery, chopped and blanched
1 oz!. yellow onions, julienned
1 drop sesame oil
In a bowl, combine soy sauce, oyster sauce, sugar, cooking wine and vinegar; stir until sugar dissolves!.
In a bowl, combine 2 oz!. soy sauce mixture, garlic, green onions, wine and white pepper; stir to incorporate!. Add noodles and remaining vegetables!.
Place in a hot wok; stir-fry until noodles and vegetables are covered in the sauce and the sauce has been soaked in!. Finish with sesame oil before serving!.
From Restaurant: Pick Up Stix
Adapted from Source: AZ Family
NAKIN CHOW MEIN
Before we moved from Minneapolis in 1954 my mother asked the Nankin for their chow mein recipe!. This is what she cooked for us whenever we missed the Nankin and the big city!.
1 lb!. chow mein meat
1 large bunch celery, chopped
1 onion, chopped
8 oz!. fresh or canned sliced mushrooms, drained
1 cup water
1 cup cold water
3 tbsp!. cornstarch
2 tbsp!. soy sauce
1 Tbsp!. sugar
1 beef bouillon cube
1 tsp brown sauce (or bead molasses)
1 can sliced water chestnuts, drained
1 can chop suey vegetables, rinsed and drained
hot cooked rice and crisp chinese noodles (for serving)
Brown meat!. Add celery, onion, mushrooms; saute!.
Add 1 cup water, cook covered 15 minutes!. Stir occasionally!.
In a separate cup, mix 1 cup cold water, cornstarch, soy sauce, sugar, bouillon cube!. and brown sauce or bead molasses, Stir, and add to meat and vegetable mixture!. Cook uncovered, stirring until thickened!.
Add water chestnuts and chop suey vegetables!. Simmer approximately 20 minutes uncovered!.
Serve with rice and crisp chinese noodles!.
VARIATION:
As my tastes have matured, I add fresh ginger, rice vinegar instead of sugar, a little hoisin sauce and garnish with green onions and toasted almonds!.Www@FoodAQ@Com