Name of Dish Type: Ethnicity: Source: Contributor: Cantonese Chow Mein M, V, N Chinese Joseph dela Paz Quantities Units Ingredients one cup chicken broth four tsp cornstarch three Tbsp dry sherry two Tbsp light soy sauce one tsp bean sauce one Tbsp cooking oil twelve oz ground pork three cloves garlic, minced one medium red pepper, cubed one lb fresh white mushroom, quartered cup celery, sliced one cup pea pods five medium green onions, thinly sliced eight oz Chinese egg noodles ten cups boiling one and one half Tbsp cooking oil one Tbsp light soy sauce Directions: 1. Stir into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside. 2. Cook noodles in boiling water for 2 minutes and drain. 3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning. 4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside. 5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute. 6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes. 7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened. 8. Arrange noodles onto a serving or large bowl and pour vegetable mixture over top.
Name of Dish Cantonese Chow Mein Type: M, V, N Ethnicity: Chinese Source: Contributor: Joseph dela Paz Quantities one four three two one one twelve three one one one five eight ten one and one half one Units cup tsp Tbsp Tbsp tsp Tbsp oz cloves medium lb cup cup medium oz cups Tbsp Tbsp Ingredients chicken broth cornstarch dry sherry light soy sauce bean sauce cooking oil ground pork garlic, minced red pepper, cubed fresh white mushroom, quartered celery, sliced pea pods green onions, thinly sliced Chinese egg noodles boiling cooking oil light soy sauce Directions: 1. Stir into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside. 2. Cook noodles in boiling water for 2 minutes and drain. 3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning. 4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside. 5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute. 6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes. 7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened. 8. Arrange noodles onto a serving or large bowl and pour vegetable mixture over top.