Gau Gee Mein
(copied) After so many requests for this recipe, I finally decided to take some time to measure out the best way I could with the ingredients used for this all time favorite noodle dish. Believe me, it wasn't easy after all these years of cooking and having to tell people oh! I just put a little of this and a dab of that, etc. Of course, it's not the same as Mom used to cook this, but it's a close facsimile. For all my friends out there, please enjoy!
List of Ingredients
10 small dried Chinese mushrooms
Boiling water
1 pkg Won Ton wrappers
1/4 lb. fresh shrimp
1/2 lb. ground pork, (chicken or turkey)
7 canned water chestnuts, chopped fine
3 green onions finely chopped
1 tsp. Oyster sauce
1 tsp. Soy sauce
Dash of white pepper
1 tsp. sugar
1/2 tsp. pared and grated fresh ginger root
1 small clove garlic, pressed
1-1/4 Tbsp. cornstarch
1 egg
3 cups vegetable oil
Pan Fried Noodles
1 lb. fresh thin Chinese egg noodle or 1 lb. dried
1-1/2 cups sliced BBQ pork (char siu)
1/4 lb. fresh shrimps, shells removed, deveined, left whole or sliced
1 whole chicken breast sliced into bite-size pieces
1/2 cup dried small black chinese mushrooms
1 medium onion sliced
2 stalks celery cut at a diagonal
1 cup fresh mushrooms, sliced or 3/4 cup canned sliced mushrooms
1 cup bean sprouts
1/2 cup sliced waterchestnuts
1/2 cup bamboo shoots, sliced
1 cup bok choy chopped into 2-inch pieces
1 cup sliced Chinese or Napa cabbage
1 cup sliced carrots
1/4 lb. snow peas, trimmed
Peanut oil
Sauce
2 Tbsps. cornstarch
2-1/2 cups chicken or vegetable stock
2 Tbsps. soy sauce
4 Tbsps. oyster sauce
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. sesame oil
Recipe
Place mushrooms in a bowl and cover with boiling water. Let stand 20-30 mins. Drain and squeeze out excess water and chop finely. Remove shells, devein shrimp and finely chop. Transfer chopped foods to a large bowl. Add soy sauce, ginger, garlic, cornstarch and egg. Mix well. Place one level teaspoon of mixture onto center of each wonton. Brush edges with water. Fold in half over filling, pressing edges firmly together to seal. Heat vegetable oil in wok over high heat until it reaches 375 degrees. Fry 8 to 10 gau gees at a time in hot oil until golden, 2 to 3 mins. Drain on absorbent paper towels. Put on top of pan fried noodles or may be served separately with Sweet and Sour Sauce.
Put the mushrooms in a small bowl and pour boiling water over them. Let soak for 20-do mins. Meanwhile, cook the noodles in a large quantity of boiling water for 3-1/2 to 5 mins. Drain, rinse under cold water, drain again, toss with a little sesame oil and set aside. Heat a work or skillet 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 (About 8 to 10 mins.). Turn the noodles over and brown the other side. Remove to a large serving platter and keep warm. Pout off all the oil except 1/4 cup and heat. Add chicken and stir fry for 2 mins. Add the shrimp, BBQ pork and vegetables. Mix all the sauce ingredients well and add and bring to a boil until thickened. Pour vegetable mixture over gau gees and noodles and serve garnished with Chinese parsley (cilantro), sliced green onions, and egg shreds, if desired.
Note: If more gravy is desired, double the sauce ingredients. Assorted seafoods may be substituted for meats. Assorted seasonal green vegetables of your choice, cut into bite-size pieces: e.g. baby bok choy, long green beans, mustard greens, Chinese turnip, Asian okra, Asian broccoli, eggplant, etc
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