Shanghai Chow Mein
Jan 5, 2011 0:55:40 GMT
Post by imec on Jan 5, 2011 0:55:40 GMT
I seem to recall someone, some time ago, asking for my recipe for Shanghai Chow Mein. I don't actually follow a recipe and am sure it turns out a little different each time. It's not meant to be an "authentic" recipe. When I made it last night, I took note of what I was doing and took a pic of most of the steps. Here's what I do...
I start with fresh Shanghai Noodles purchased from Chinatown - 600 grams (about 1 1/3 ilbs) in this package.
The noodles must be boiled for a few minutes and then rinsed in cold water.
Also required is a pound or so of ground pork, 3-4 cups of shredded Napa cabbage, about a cup and a half (1 and a half bunches) of green onions cut to one inch lengths, a tablespoon or 2 each of minced garlic and ginger, about a teaspoon or so of dark soy sauce, and some hot sauce, black bean sauce and hoisin sauce - this is not scientific, I use roughly 4 tablespoons hoisin, 1 tablespoon each of hot sauce and black bean sauce and sometimes add some crushed peanuts or some peanut butter. A cup of chicken broth is also needed.
Mix the sauces with the chicken broth.
Brown the pork in a hot pan, adding the garlic and ginger near the end of browning.
Add the cabbage and 1/2 the green onions. Stir into the pork and cook for a few minutes until the cabbage starts to wilt.
Push the pork and cabbage to one side (or remove to a bowl or plate) and stir fry the noodles briefly in a little oil.
Mix everything together again and then add the broth and sauce.
Add the rest of the green onions.
Stir fry until it looks like this.
Place on a platter and serve.
I like to serve it in deep bowls with chop sticks. (with hot sauce on the side)
I start with fresh Shanghai Noodles purchased from Chinatown - 600 grams (about 1 1/3 ilbs) in this package.
The noodles must be boiled for a few minutes and then rinsed in cold water.
Also required is a pound or so of ground pork, 3-4 cups of shredded Napa cabbage, about a cup and a half (1 and a half bunches) of green onions cut to one inch lengths, a tablespoon or 2 each of minced garlic and ginger, about a teaspoon or so of dark soy sauce, and some hot sauce, black bean sauce and hoisin sauce - this is not scientific, I use roughly 4 tablespoons hoisin, 1 tablespoon each of hot sauce and black bean sauce and sometimes add some crushed peanuts or some peanut butter. A cup of chicken broth is also needed.
Mix the sauces with the chicken broth.
Brown the pork in a hot pan, adding the garlic and ginger near the end of browning.
Add the cabbage and 1/2 the green onions. Stir into the pork and cook for a few minutes until the cabbage starts to wilt.
Push the pork and cabbage to one side (or remove to a bowl or plate) and stir fry the noodles briefly in a little oil.
Mix everything together again and then add the broth and sauce.
Add the rest of the green onions.
Stir fry until it looks like this.
Place on a platter and serve.
I like to serve it in deep bowls with chop sticks. (with hot sauce on the side)
