We're going after Panda Express for round 2. Chow Mein should be way better, and I have a feeling we are going to blow Panda Express out of the water...again.
Serves: 4-6
INGREDIENTS:
Chow Mein Sauce Ingredients:
1 Tbsp (14 ml) Chinese cooking wine
2 Tbsp (30 ml) Dark soy sauce
1 tsp (3 g) ground white pepper
1.5 Tbsp (25 g) oyster sauce
1/2 tsp (3 g) toasted sesame oil
2 tsp (5 g) cornstarch
Chow Mein Ingredients:
1 pot water
8-10 ounces (226-283 g) noodles
Vegetable oil
2 green onions, sliced in 1-inch segments
1-2 large ribs celery
1 carrot, peeled and julienned
3 cups green cabbage, finely shredded
4 cloves garlic, finely chopped
2 Tbsp (30 ml) water
1 cup (120 g) bean sprouts
2 cloves garlic, finely chopped
Green onions, thinly sliced for toppings
**Shrimp & Chicken optional**
INSTRUCTIONS:
Chow Mein Sauce Method:
In a small bowl, add and whisk together Chinese cooking wine, dark soy sauce, ground white pepper, toasted sesame oil, and oyster sauce.
Once combined, whisk in the cornstarch until completely dissolved.
Chow Mein Method:
Bring a large pot of water to a boil. Add the noodles and cook to the package directions.
Drain the noodles and rinse with cold water.
Add vegetable oil to the wok, swirl around the pan, and heat over medium-high. Swirl occasionally until the oil begins to smoke.
Pour the oil out and wipe the wok with a paper towel.
Add more vegetable oil and heat back over medium-high.
Once the oil is super hot, add in the green onions, celery ribs, carrots, and green cabbage.
Turn the heat to high and begin vigorously pushing and pulling the pan while constantly stirring for 20-30 seconds. Let rest and then repeat the process.
Repeat this process until vegetables have color and are soft but still have a crunch. About 3 minutes total.
Immediately remove the vegetables from the wok, and place them in a bowl to the side.
To the wok, add more vegetable oil and heat over medium-high heat until very hot.
Add in garlic, and constantly swirl the pan while frying until the garlic is golden brown.
Once golden brown, immediately add the vegetables back to the wok and stir together.
Add in the noodles and stir-fry over high heat for another minute before adding in the chow mein sauce, and water.
Stir-fry for another 30 seconds before adding in bean sprouts, and stir-fry for another 30 seconds.
Cut off the heat and add in more garlic, and toss together.
Place in a bowl, and top with thinly sliced green onions.
