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Cantonese Pork Chow Mein




Source of Recipe


anitato/EDC


Recipe Introduction


There are many kinds of Chow Mein. The Cantonese style is different from the Shanghainese and is different from the Chiuchow style. You can substitute pork with beef or chicken. Also experiment with different vegetable. Most of the crunchy kinds will work well in "Chow" (means stir-fry in Cantonese) dishes.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1.4

List of Ingredients




½ lb of fresh egg noodle, or 3 dried noodle cakes

¼ - ½ lb pork tenderloin (thinly sliced)

¼ lb bean sprouts

4 dried shitaké mushroom, soaked and thinly sliced, fresh ones are great if you can find any

2 sprigs of green onions, green and bulbs, cut into 1 ½ inch strips

1 tbsp soy sauce

Marinade for the pork:
1 tbsp soy sauce
½ tsp sugar
1 tsp Chinese cooking wine (Shao Hsing wine) or dry sherry
½ tsp corn starch
½ tsp salt ½ - 1 tsp vegetable oil or any oil you prefer (put the oil in last; after you mix all the other marinade ingredients with the pork)

Recipe



1. Put egg noodle into a big pot of boiling water. 2 - 3 min. for the fresh one, or until it is loosened up. About 5 - 10 min. for the dry noodle cakes.

2. Drain well in the colander, and set aside.

3. Marinade pork for about 15 - 30 min.

4. Heat about 2 tbsp oil in hot wok.

5. Put noodle into the wok, and add 1 tbsp of soy sauce.

6. Take noodle out from the wok after it is brown on both side and set aside.

7. Heat 1 tbsp of oil in the same wok. (don’t need to clean unless there are a lot of noodle stick to it).

8. Put sliced mushroom, green onion and bean sprouts into the wok and stir fry until they are softened, but still have a little crunch. Take vegetable out and set a side with its own juice.

9. Put 1 tbsp of oil into the same wok and stir fry the pork until it is cooked.

10. Put vegetable back into the wok and stir fry with the pork together. The corn starch which is used to marinade the pork will form a thin sauce when it mixes with the vegetable juice.

11. Pour the pork and vegetable stir fry on top of the noodle.

12. Serve hot.