LAMB CHOW MEIN RECIPES

Steps:

• In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
• Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

Steps:

• 1. If garnishing with vermicelli noodles, heat the oil in a deep-sided frying pan to 180C (when a cube of bread dropped in the oil turns golden brown in 15 seconds), carefully add the noodles and fry for 20 seconds. Remove and drain on paper towel.

  2. Heat two tablespoons of oil in a wok or large saucepan over very high heat, add the beef and fry, stirring constantly for three to five minutes until browned. Mix in the five-spice and chilli powder and tip out into a bowl.

  3. Pour a splash more oil into the same pan and add the onion, garlic, ginger and chilli, and stir-fry over high heat for a minute until fragrant.

  4. Stir in the cabbage and half the hot water, then add the oyster sauce, tamari sauce and sesame oil and cook for eight minutes until the cabbage is just softened. Add the peas, beans and spring onion and stir in the drained vermicelli, bean sprouts and the cooked beef. Add a splash more water and soy sauce if necessary.

  5. Garnish the chow mein with the crispy noodles and serve.

  Recipe from Everyday by Karen Martini, published by Plum; RRP $39.99.