CANTON CHOW MEIN RECIPES

Steps:

• If the recipe in advance is desired to prepare, I suggest cooking the sauce, and start the first cooking pork fritters. Then at the last second, finish with the second frying and pour sauce to coat everything! Start by cutting the roast pork into pieces of a size suitable for bites. Pour the clear soy sauce, Chinese wine, powder 5 spice, baking soda and cornstarch. Let cool at least one hour.
• Pour all the sauce ingredients except the cornstarch and water.
• Add vegetables, peppers, onions and pineapple. Put on low heat for ten minutes just to cook the onion and peppers. So you can cook a little more or a little less.
• Add to the end of these 10 minutes, the cornflour and 50g of water if the sauce thickens too much.
• Cook one minute and stop the fire.
• Prepare the batter for pork. Combine flour, cornstarch, egg white.
• Add hot water gradually to obtain a smooth paste. Too dry or too wet. Pour this batter over pork.
• Heat oil in a wok or saucepan. When the oil is hot, add the pork pieces one by one. Do not put too much pork pan simultaneously. Cook two or three times!
• Turn pieces of browned on all sides. Set aside each time on a paper towel while the other pieces cook. Once everything is cooked, allow the oil to warm up a little and then add all at once. We will fry again to make the extra-crispy pork !! Yum!
• Drain the oil from the wok into another container (an empty pan) and put the fried pork pieces into the wok, pour over donuts sweet and sour sauce.
• Cook just to warm up the sauce. Serve immediately with rice.

Steps:

• Make the fried garlic: Preheat the oven 250°F. Line a baking sheet with paper towels. In a food processor, pulse the garlic until finely minced.
• Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
• While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350°F (use a thermometer).
• Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
• Make the pancit: Bring a large pot of salted water to a boil and blanch the fresh noodles according to the package directions (or cook until they're pliable but firm, not more than a minute or two). Drain well and toss with 1 tablespoon of the neutral oil.
• In a small bowl, whisk together the stock, oyster sauce, fish sauce, dashi powder, and annatto. In a wok or very large skillet, heat 3 tablespoons of the oil over high heat until shimmering hot. Add the garlic, chicken, and pork and stir-fry until the meat is mostly cooked, about 2 minutes.
• Add the shrimp and stir-fry until the shrimp are pink, another 2 minutes. Add the mushrooms and carrot and stir-fry until the mushrooms are softened, about 3 minutes. Add the noodles, cabbage, onion, tomato, and the oyster sauce mixture and stir-fry until the noodles are heated through and the sauce is absorbed, about 3 minutes. Remove from the heat and toss in the scallion greens. Transfer to a serving plate. Garnish with some of the fried garlic and serve with citrus wedges and hot sauce.