A staple in most western Chinese restaurants, chow mein is unbelievably tasty, and ridiculously easy to make. With it’s ingredients being so versatile and widely available, this dish will for sure be a mein stay in your dinner menu.
Most of the work behind making chow mein lies in the preparation. Marie, armed with her trusty cleaver, shows off her skills by uniformly and efficiently cutting, chopping, and julienning her veggies. While we can’t all be like Marie, it’s imperative to cut the vegetables as uniformly as possible, so don’t be afraid to do it slow, and take your time. Good food is borne from patience!
6 oz (170 g) Chicken
6 oz (170 g) – Wheat (egg) noodles
1/2 Red bell pepper
1/2 Red onion
1/2 Carrot
Chinese spinach
Beansprout.
Aromatics:
3 cloves garlic
1 tbsp minced ginger
Marinade:
1 tbsp rice wine
1 tbsp soy sauce
2 tsp corn starch
Stir-fry sauce:
4 tbsp water.
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp corn starch
Toasted sesame seeds for garnish - optional .
While all of the ingredients for this dish can be found in most groceries, Marie was kind enough to provide some links for the equipment that she used:
T-fal nonstick wok 14 inch: https://amzn.to/2AcxkA4
Iwatani portable butane stove: https://amzn.to/3hQYaP9
