This is a print preview of "Mom's Cantonese Style Chow Mein With Char Siu" recipe.

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

Mom's Cantonese Style Chow Mein With Char Siu
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  Servings: 4

Ingredients

  • 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

Directions

  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. ]]]]]