|Cantonese Chow Mein
From Sneaky Kitchen - by Joan McGuigan-Pepin
1 sliced red sweet pepper
1/2 lb. sliced broccoli
1 small onion, chopped
1 stalk celery, sliced
1 cup chicken broth
1 Tbsp. soya sauce
1/4 Tsp. sugar
1 + 1/2 Tbsp. cornstarch, divided
1 egg yolk
4 oz. mushrooms, sliced
6 oz. chicken breast, cut in bite size pieces
2 oz. cooked BBQ pork
4 oz. Chinese egg noodles
10 tbsp. oil, divided
salt, fresh ground pepper
1 Tbsp. oyster sauce
First, blanch noodles in warm water for
30 minutes &
drain (they come in little nests & must be softened). Marinate chicken breast pieces with soya sauce, salt, sugar,
1 Tbsp cornstarch & egg yolk for 20 minutes.
Cut red pepper & broccoli into slices. Heat
2 Tbsp oil in wok, add dash of salt; stir-fry red pepper for 2 min. Put cooked pepper into warming
pan & set aside. Do as above for broccoli but cook for 3 to 4 minutes. Heat
2 Tbsp oil in wok with dash of salt. Add onion, celery & mushrooms & sauté until
onions are transparent. Place in warming pan as well.
Heat oil in wok, no salt as meat was seasoned.
Add chicken breast, stir fry for 3 min., then add pork. Add in chicken broth
mixed with 1/2 Tbsp cornstarch & bring to boil. Season with pepper. Add vegetable mixture from warming
Simmer for 1 min. Transfer everything the warming pan. Heat 6 Tbsp oil in wok. Add noodles
& oyster sauce & sauté until noodles are
cooked. To serve, place noodles on serving dish & spoon vegetable/meat mixture over them.