Chow Mein(Two Sides Brown Noodles)

* Exported from MasterCook II *

Chow Mein (Two Sides Brown Noodles)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Beef
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 small Black dried mushrooms
1/2 pound Fresh Chinese egg noodles -- (regular mein)
Sesame oil
1/2 pound Sea scallops
Cornstarch
1/2 pound Flank steak
2 teaspoons Dark soy sauce
1/2 cup Bamboo shoots -- sliced
1 pound Bok choy -- cut in 1 1/2-inch

2 Eggs
2 1/4 cups Fresh chicken stock
2 tablespoons Light soy sauce
Salt
1/2 teaspoon Sugar
Peanut oil
1 tablespoon Or more dry sherry or -- Shaoxing rice wine

Here's a recipe for Chow Mein which is a pretty classic application using pan
fried noodles.

Put the mushrooms in a small bowl and pour boiling water over them.
Let soak for 30 minutes.

Meanwhile, cook the noodles in a large quantity of boiling water for 3 1/2 to
5 minutes. Drain, rinse under cold water, drain again, toss with a little
sesame oil and set aside.

Cut The scallops in half, toss with a little sesame oil and 1 1/2 teaspoons
of cornstarch; refrigerate. Cut the flank steak as thinly as possible across
the grain. Toss with 1 1/2 teaspoons cornstarch, in a little sesame oil and
the dark soy sauce; set aside. When the mushrooms have soaked, squeeze them
out over the soaking liquid, and reserve 1/4 cup of the liquid. Cut off the
mushroom stems and discard; cut the caps in two and set aside with the bamboo
shoots and bok choy.

Lightly beat the eggs with a few drops of sesame oil. Heat a small frying
pan and oil the bottom lightly. Pour in enough of the beaten egg to cover
the bottom, pouring any excess back into the uncooked eggs. Cook just until
set and remove. Repeat until all the egg is used up. Stack the egg crepes,
roll them up and slice across the roll into shreds. Set aside.

Mix the chicken stock with the light soy sauce, 1 1/2 teaspoons salt and the
sugar; set aside. Heat this mixture in a small pot over low heat.

Meanwhile, heat a wok over medium high heat until hot. Add 1 cup peanut oil
and heat until the oil is very hot. Lower the noodles into the oil to form a
nest and let them cook until brown on one side. (This may take 8 minutes or
so.) Turn the noodles over and brown on the other side. (This will be much
faster.) Remove to a large serving platter and keep warm.

Cook the scallops very briefly in the same oil, remove and drain in a
colander. Turn the heat off under the oil and add the beef. Stir just until
the meat slices are separated and start to change color. Remove to drain with
the scallops.

Pour off all the oil but 1/4 cup and heat. Add the vegetables and stir-fry
for 2 to 3 minutes. Add the seasoned stock and bring to a boil. Mix the
reserved mushroom soaking liquid with 2 tablespoons of cornstarch until
dissolved and stir into the chicken stock sauce. Stir until it thickens and
clears slightly. Add the beef and scallops, then the wine and cook just until
heated through. Pour over the noodles and serve garnished with the egg
shreds.

Posted by Stephen Ceideburg December 18 1990.

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