Cantonese Chow Mein
 |
Colourful, well-seasoned vegetables top these delicious thin noodles.
This is a bright, fresh-looking dish that will liven up your dinner table.
|
|
Prepared chicken broth
|
1 cup
|
250 mL
|
|
Cornstarch
|
4 tsp.
|
20 mL
|
|
Dry sherry
|
3 tbsp.
|
50 mL
|
|
Soy sauce
|
2 tbsp.
|
30 mL
|
|
Chili black bean sauce
|
1 tsp.
|
5 mL
|
|
|
|
|
|
Cooking oil
|
1 tbsp.
|
15 mL
|
|
Lean ground pork
|
5 oz.
|
140 g
|
|
Garlic cloves, minced (or 3/4 tsp., 4 mL, powder)
|
3
|
3
|
|
|
|
|
|
Cubed red pepper
|
1 cup
|
250 mL
|
|
Small fresh button mushrooms
|
1 cup
|
250 mL
|
|
Diced celery
|
3/4 cup
|
175 mL
|
|
|
|
|
|
Fresh pea pods
|
1 cup
|
250 mL
|
|
Green onions, thinly sliced
|
5
|
5
|
|
|
|
|
|
Basic Pan-Fried Noodles,warmed
|
1
|
1
|
|
Green onions, sliced, for garnish
|
2
|
2
|
Stir broth into cornstarch in small cup. Add next 3 ingredients. Stir. Set aside
|
Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add ground pork and garlic. Stir-fry for 1 minute.
|
Add red pepper, mushrooms and celery. Stir-fry for 2 minutes.
|
Add pea pods and first amount of green onion. Stir-fry for 1 minute. Stir cornstarch mixture. Stir into vegetable mixture until boiling and thickened.
|
Arrange noodles on serving plate. Cover with vegetable mixture. Garnish with second amount of green onion. Serves 4.
|
1 serving:
281 Calories; 12.3 g Total Fat (6.5 g Mono, 3.3 g Poly, 1.7 g Sat); 40 mg Cholesterol; 27g Carbohydrate; 3 g Fibre; 15 g Protein; 1268 mg Sodium
|
Reprinted from Chinese Cooking © Company's Coming Publishing Limited www.companyscoming.com
|
|
Newsletter
Enter your email here to subscribe:
