Chao Mian I
From bondc 16 years ago
- 15 minutes to make
- Serves 4
This, the progenitor of Chow Mein, is very popular all over China, and is made in many different ways depending on where you are. Here's one recipe, I adapted. See notes at the end of the recipe directions.
Ingredients
- 1/2 lb. chinese noodles (preferably egg noodles, but wheat noodles will do) shopping list
- 1/2 lb. chicken or pork, shredded shopping list
- 6 dried shiitakes or Chinese black mushrooms shopping list
- 6 fresh shiitakes, shredded shopping list
- 1/2 lb. mustard greens or spinach, shredded shopping list
- ½ carrot, shredded shopping list
- 3 cloves garlic, peeled, smashed, and minced shopping list
- 3 slices ginger, peeled, smashed, and minced shopping list
- 4 Tbsp cooking oil shopping list
- Marinade: shopping list
- ½ t. salt shopping list
- ½ T. dark soy sauce shopping list
- Sauce: shopping list
- ½ t. sugar shopping list
- 1 T. light soy sauce shopping list
- 1 T. brown bean sauce shopping list
- 1 T. dark soy sauce shopping list
- mushroom soaking liquor shopping list
How to make it
- Cook the noodles according to the package directions. Drain, rinse with cold water, then drain again.
- Mix chicken (or pork) with the marinade and marinate for at least 30 minutes.
- Soak the dried mushrooms in about a half cup hot water for 20 minutes, until soft. Squeeze dry, remove and toss the stems, and shred the caps. Shred the fresh mushrooms, and add them to the other mushrooms.
- Rinse and dry the greens, then shred them and put them on a separate plate from the mushrooms. Shred the carrots and add them to the greens.
- Mix the sauce.
- Stir-fry the mushrooms over very high heat for a minute, until the fresh mushrooms have darkened. Remove.
- Add the garlic and ginger and stir-fry for 15 seconds. Stir the chicken (or pork) and dump it into the wok. Cook it until the color changes. Add the mushrooms back to the wok with the greens, and stir-fry for about a minute. Remove and reserve.
- Add the noodles to the wok and stir-fry them over very high heat until they are starting to crisp on the outside. Add everything back in and add the sauce ingredients. Stir-fry until the liquid had reduced to a glaze.
- Notes: If your wok sits stable on your stove (mine does not), instead of removing ingredients, you can push them up the side. If you want to save a little time, you can buy carrot matchsticks and you have pre-shredded carrots. You can use a medium soy (Kikkoman) for the light soy; dark soy is available at any Asian grocery, as is brown bean sauce, and Chinese noodles. If you put chicken tenderloins in the freezer for 30 minutes, you can easily cut them in half lenghwise.
Reviews & Comments 3
-
All Comments
-
Your Comments