8 TSP TO OZ RECIPES

Steps:

• Here's a quick run-down of the types of HK-style noodles you can buy:
• We'll be washing and cutting our vegetables:
• Next, we'll heat our pan on high heat for about 2-3 minutes. If you're using a non-stick pan like the one pictured, use medium-high heat to help protect the non-stick coating. Then, we'll add 1 tbsp of corn oil. Swirl it around the pan and let the oil heat up until it's shimmering, or forming ripples across the surface.
• Add the chicken, and cook for about 1 minute before adding the other ingredients.
• We don't need to add additional oil, since there's already some in the pan.
• We'll add the shrimp, chicken, and aromatics back into the pan. Mix everything for a bit.
• Transfer the vegetables, meats, and gravy onto the noodles! It's time to eat :)

Steps:

• Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
• Now, we'll cut our lean pork into thin slices, and then into thin strips.
• As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
• Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
• As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.
• Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.
• Since there's already oil in the wok, we don't need to add any more oil.
• Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.
• Almost there! We just need to cut our eggs into slices, and warm up our tortillas.