Chow Mein (recipe)

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Chow Mein

 

1/2 pound dried or fresh egg noodles

2 celery stalks

2 ounces canned bamboo shoots

2 ounces waterchestnuts, sliced

2 tablespoons peanut oil for stir-frying

3 garlic cloves, crushed

1 small onion, finely sliced

1/2 pound coarse sliced mushrooms

3 tablespoons soy sauce

2 teaspoons finely chopped fresh ginger

3 tablespoons vegetable stock

1 tablespoon rice wine or dry sherry

1 teaspoon sugar

1/4 pound bean sprouts

red pepper flakes are optional

 

Fresh cilantro sprigs for garnish

 

 

If you are using fresh noodles, blanch them first in a

large pot of boiling water for 3 to 5 minutes. If you

are using the dried noodles, cook in boiling water for

4 to 5 minutes. Drain the noodles, then put them into

cold water until required.

 

Slice the celery diagonally. Shred the bamboo shoots.

 

Heat a wok or large frying-pan and add the oil. When

moderately hot, add the garlic and stir-fry for 10

seconds. Add the onion, mushrooms, celery,

waterchestnuts and bamboo shoots and stir-fry for

about 5 minutes.

 

Drain the noodles thoroughly and put into the wok.

Continue to stir-fry for 1 minute then add the rest of

the ingredients except the bean sprouts. Continue to

stir-fry for another 2 minutes and then add the bean

sprouts. Give the mixture a good stir and turn it onto

a serving platter.

 

Garnish with fresh cilantro sprigs.