CANTONESE CHICKEN CHOW MEIN
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Provided by tishasc22
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g
CANTONESE PORK CHOW MEIN
This is a versatile recipe. You can do this good Oriental casserole with roasted pork leftovers, or use this recipe to make Mexican pork fajitas, omitting the chow mein vegetables and served in flour tortillas instead of serving with noodles. It is delicious in any way you cook them. Enjoy.
Provided by pink cook
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in oil. Push meat aside, add garlic, onion, pepper, saute until onion is soft.
- Combine corn starch, low-sodium soy sauce and broth, add to skillet. Cook until thickens and add stir-fry or chow mein vegetables to heat.
- Serve with chow mein noodles or fried rice, or also in flour tortillas for pork fajita tacos, if you prefer and enjoy.
Nutrition Facts : Calories 86.9, Fat 3.8, SaturatedFat 0.6, Sodium 342.9, Carbohydrate 11.3, Fiber 0.7, Sugar 1.6, Protein 1.9
PORK CHOW MEIN
I give all the credit for my love of cooking and baking to my mother, grandmother and mother-in-law. That trio inspired delicious dishes like this hearty skillet dinner. When we get a taste for stir-fry, this dish really hits the spot. -Helen Carpenter, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours., Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. , Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.
Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 561mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
PORK CHOW MEIN
This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.
Provided by LLGARD
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
- Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 9.5 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 2 g, Sodium 559.6 mg, Sugar 3.5 g
CANTONESE CHOW MEIN
A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.
Provided by SpiceBunny
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 467, Fat 32, SaturatedFat 7.1, Cholesterol 85, Sodium 908.2, Carbohydrate 14.6, Fiber 2, Sugar 4.1, Protein 30.7
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