WHAT IS CHOW MEIN CANTONESE STYLE RECIPES

Steps:

• Cook the noodles according to package directions. Drain.
• In a bowl, mix the sauce ingredients.
• Thinly slice carrots and celery. Cut the pepper into cubes. Slice the chicken breasts into strips of 0.5 cm (1/4 inch).
• In a frying pan or wok, heat-third of the oil over medium heat. Cook shrimp for 1 to 2 minutes on each side. Transfer to a plate.
• In the same pan, add a little oil. Cook the chicken strips for 2 to 3 minutes on each side. Book the plate.
• Pour the remaining oil and cook the vegetables for 3 to 4 minutes on medium-high heat, stirring. Return shrimp and chicken in the pan and stir.
• Pour the sauce. Cook for 2 minutes, until the vegetables are al dente.
• Stir in noodles and heat 1 minute.

Steps:

• Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
• Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
• Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
• The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
• Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
• Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
• Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
• Pour the veggies and meat over the noodles.
• Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
• Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
• Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.