YANG CHOW LO MEIN RECIPES

Steps:

• Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
• Place a stir-fry pan over high heat until hot.
• Add the vegetable oil, swirling to coat the sides.
• Add the garlic and cook, stirring, until fragrant, about 10 seconds.
• Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
• Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
• Cook, stirring, until all the vegetables are tender, about 2 minutes.
• Transfer to a serving plate and serve.
• **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.

Steps:

• Slightly separate the grains of rice via slightly pressing the rice by a rice scoop. This step is optional but highly recommended for beginners.
• Heat up around 1 tablespoon of cooking oil in wok and fry green beans and diced carrots until softened.
• Heat up 1 tablespoon of cooking oil in a wok or a nonstick skillet (Note 2) and fry shrimp until slightly seared. Transfer out.
• Play rice in wok and dig a small hole in center, add the remaining 1 tablespoon of cooking oil and pour in beaten egg . Give a quick stir so the egg and rice can be mixed well quickly.
• Add green beans, carrots, ham and shrimp, light soy sauce, sprinkle pinch of salt and white pepper. Give everything a big stir-fry and mix well. Then add green onion and fry for another 30 seconds.