The Best Garlic Shrimp Lo Mein Recipe!
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This garlic shrimp lo mein easy recipe and quick, can be put together in 15 minutes. we often make it with egg noodles, but you can also use pasta or ramen noodles. The key to perfecting this recipe is to mince the garlic as fine as possible so the garlic bits can cling to the noodle strings.
INGREDIENTS (Servings: 2 people)
To Marinade the Shrimp
227 g (8 oz) of shrimp
1/3 tsp of salt
1 tsp of cornstarch
White pepper to taste (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
To Complete the Noodles
300 grams (10.6oz) of fresh egg noodles
2-3 tbsp of pork lard to stir fry
15 cloves of garlic finely minced
1 tbsp of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 oz of garlic chives, cut into 2 inches long, optional
A red chili, julienned, optional
INSTRUCTIONS:
Marinade the shrimp with salt, cornstarch, white pepper to taste, and some Chinese cooking wine. Set it aside.
Boil the noodles until al dente, then drain and rinse the noodles under running water to stop the cooking process. In some of my other noodle recipes, I have suggested not to rinse the noodles; that is for Chow mein because you don’t want the excess water to ruin the wok hay flavor. This recipe is lo mein, so it is ok to rinse.
Heat the wok until smoking hot. Add 1.5 tbsp of pork lard and the shrimp. Stir over high heat for a couple of minutes or until the shrimp changes color. Remove the shrimp from the wok.
Add another tbsp of pork fat to the wok, along with half of the minced garlic. Stir over low heat until the garlic is slightly golden, then add the remaining garlic. This is called 金银蒜 in Chinese, which means golden and silver garlic. The deep-fried and raw garlic provides different tastes and aromas. Using a mix of them upgrades the flavor of this dish.
Add the soy sauce, dark soy sauce, oyster sauce, and noodles. Optionally, toss in some garlic chives and julienned red chili. Mix until well combined.
BETTER THAN TAKEOUT – Orange Chicken Recipe
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Today we are making a well-known American Chinese food - orange chicken. It is not traditional, but the technique of making fried chicken and coat it with a sweet and sour sauce is commonly used in many many Chinese recipes such as sweet and sour pork, fish, shrimp, and tofu. In this video, I am going to show you how to achieve that crispy outside, tender inside consistency, and a perfectly balanced sweet and sour sauce so you can make sweet and sour anything.
???? RECIPE/TOOLS - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 300 grams of chicken breast, slice it into 1/4 of an inch pieces
- 1/2 tsp of salt
- Black pepper to taste
- 2 tbsp of orange juice
- 100 grams of cornstarch
- 2 medium size eggs
- Enough frying oil
- 2 tsp of cooking oil
- 1 tsp of ginger
- 1 tbsp of garlic
- Few shakes of red pepper flake [Amazon Link:
- 1/4 cup of Orange juice
- 3.5 tbsp of light soy sauce [Amazon Link:
- 1/4 cup of brown sugar [Amazon Link:
- 1 tbsp of honey for the taste [Amazon Link:
- 1.5 tsp of orange zest
- 3 tbsp of vinegar
- Cornstarch water(1.5 tbsp of water + 1 tbsp and 1 tsp of cornstarch)
- Some diced scallion and red pepper flake for garnish
INSTRUCTION
- Cut the chicken breast in half. Angle your knife to 45 degrees and slice the chicken into 1/4 of an inch thick pieces. Marinade it with 1/2 tsp of salt, a little bit black pepper to taste, and 2 tbsp of freshly squeezed orange juice. The acid in the fruit can tenderize the meat and this amount of liquid will keep the chicken moist. Just mix everything until the chicken absorbed all the liquid. Cover it and Let it sit in the fridge for at least 30 minutes.
- Next, let’s make a batter. Crack 2 eggs, beat them well. Mix it with 100 grams of cornstarch. Use a fork stir it continually. The cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
- Coat the chicken with the batter.
- Heat the oil to 360 degrees F. If you don’t have a thermometer, you can test it by dropping a little bit batter. If you see it bubbles a lot and floats to the top, that means you are good to go. Fry the chicken for 3-5 minutes or until the surface is getting hard. Doesn’t need to be golden brown. Take out the chicken and let it rest for 10 minutes and we gonna double fry it.
- This time, heat the oil to 390 degrees F. You can add all the chicken in once because they will not stick to each other anymore. Double frying is the key to make sure all your chicken pieces come out crispy. Keep stirring until you get a light golden color.
- Set it aside and we will make the sauce. Heat up your wok. Add a little bit oil, some minced ginger, garlic, and few shakes of chili powder. Stir until fragrant then pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar and 1.5 tsp of orange zest. Stir to melt the sugar. I like to add 1 tbsp of honey, just for the honey flavor, it is optional and also depends on your taste. Then pour in 3 tbsp of white vinegar. The reason we add it now is that we can drop down the temperature of the liquid and you can add in the cornstarch water. If you add it while the liquid is boiling hot, it will clump up easily. Keep cooking it on medium-low heat. Make sure you taste the sauce to find a perfect balance between the sweetness, sourness, and saltiness. I made this many times and I know this is perfect for me. In about 2 minutes you should reach a consistency that is a bit thicker than syrup texture. If the sauce is too thin, the chicken will lose the crunchiness when you mix everything.
- Turn off the heat and dump all the chicken in. Quickly stir and make sure all the pieces are coated well. Take them out. Top some green onion, few shakes of red chili powder and you can serve.
Dim Sum Beef Meatball Recipe (Reveal the Secret of Juicy and Tender Meatballs)
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These dim dum beef meatballs have a soft and succulent texture and unique flavors. The recipe is easy, but it is hard to find good quality dried orange peel, which is the key to authenticity.
INGREDIENTS
Make the Meatballs
200 g 7 oz lean ground beef
1/3 tsp of salt
1.5 tsp of sugar
1 tbsp of oyster sauce (Amazon Link -
1/2 tsp of chicken bouillon powder (Amazon Link -
1/4 tsp of white pepper (Amazon Link -
1 tsp of sesame oil (Amazon Link -
1/3 tsp of baking soda
42 g 1.5 oz of hot water
42 g 1.5 oz of crushed ice
29 g 1 oz of tapioca starch or potato starch (Amazon Link -
42 g 1.5 oz of pork fat, diced
4 tbsp of diced cilantro
A piece of aged tangerine peel, 1.5 inches * 2 inches (Product Link -
42 g 1.5 oz of Diced Jicama
Others:
2-3 pieces of Tofu skin to prevent sticking optional
1-2 tbsp of Worcestershire sauce for dipping (Amazon Link -
INSTRUCTIONS
Season the ground beef with salt, sugar, oyster sauce, chicken bouillon powder, white pepper to taste, and sesame oil. Mix within one direction until the seasonings are well combined. Chill the filling in the fridge for one hour.
While waiting, soak the dried tangerine peel for 40 minutes. Use a spoon to eliminate the pith, then dice the tangerine peel finely.
Dice the pork fat, jicama, and cilantro. If you can’t find jicama, use carrot, water chestnut, or daikon radish.
Cut the tofu skin into smaller pieces, then deep fry in 380 F oil for a few seconds. Remove it from the oil and soak it in clean water for a couple of minutes or until soft. Tofu skin is slightly chewy if you steam it directly, which is unpleasant to eat. After deep frying and soaking, it becomes porous and can soak flavor from the meatballs.
Slightly squeeze the tofu skin and put it on a plate. The purpose is to prevent the meatballs from sticking to the plate. Other than that, it doesn’t make a big difference in taste. If you don’t have it, or you think it is too much effort to deep fry and soak the tofu skin, feel free to skip it or use parchment paper to prevent sticking.
Combine the baking soda and the hot water. The heat will break the sodium bicarbonate into sodium carbonate (Na2CO3), which is a stronger alkaline. It will improve the texture of the meat by changing the PH level. That is why the meatballs are soft and succulent.
Add the crushed ice to cool the liquid. Then combine the liquid with the tapioca starch and stir thoroughly.
Take the beef out of the fridge, add the tapioca water in batches, and stir the meat in one direction until the liquid is absorbed. Continue to whisk the meat until it becomes gluey and sticky.
Add the diced jicama, tangerine peel, pork belly, and cilantro. Mix until well combined. Small bites of ingredients will inhibit protein formation, which lowers the water-absorbing rate. That's why I mix the meat with the tapioca starch water first, then add all these minced ingredients last.
Grab a big batch of meat and squeeze it. The meat will naturally form a ball in between your thumb and forefinger. Scoop it with a spoon and put it on top of the fried tofu skin. This recipe is enough to make 6 big meatballs, 65 grams (2.3 oz) each.
Bring a pot of water to a boil. Steam the meatballs over high heat for 10 minutes.
How to Prepare a Chinese New Year Dinner (12 dishes included)
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Happy Lunar New Year! The reunion dinner is the biggest event out of the entire year. I want to show you how to prepare a traditional dinner for new year's eve. We filmed an entire process of the food making, the culture behind it, and the traditions. Make sure to get a cup of coffee or tea before watching - hope you can enjoy it.
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???? PRINTABLE RECIPES
????Shrimp Cracker Recipe -
????Twisted Sesame Cracker Recipe -
????Northern Chinese Sweet and Sour Pork -
????Crispy Shrimp with Egg Roll Wrapper Twines -
????Cumin Roasted Lamb -
????Cantonese Steamed Fish -
????Steamed Cabbage Roll -
????Pickled Pepper Steak -
????Seared Scallop with Rice Noodles in Garlic Sauce -
????Cured Chicken Soup with Coix Seeds -
????Mixed Vegetable Stir Fry in Garlic Sauce -
????Monk Fruit and Chrysanthemum Flower Tea -
????Multi-grain Rice -
On this special holiday, I wish all of you
????阖家欢乐，生活美满：Wish you a happy family and happy life!
????年年有余，财源广进：Wish you abundant profit every year!
????身体健康，万事如意！Wish you good health and achieve anything your heart desires！
Videography / Editing by Austin Schargorodski -
BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
???? Dad's Cantonese Chow Mein (豉油王炒面)
Watch Daddy Lau teach us how to make Cantonese Chow Mein, also known as supreme soy sauce chow mein.
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? LINKS MENTIONED ????
- Shrimp Chow Fun (虾炒乐趣):
- Longevity Noodles / Veggie Lo Mein:
- Chinese Broccoli:
- How soy sauce is made -
- Steaming rack with holes:
- Steaming rack:
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Soy Sauce:
- Tamari (Dark Soy Sauce substitute):
- Rice Cooking Wine:
- Oyster Sauce:
- Vegetarian Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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???? MY CAMERA GEAR! ????
- My Workhorse Camera:
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:43 - The backstory on soy sauce chow mein
01:06 - Noodles: fresh vs steamed
01:50 - Noodles: distinguishing between Chinese egg noodles
02:18 - Steam the noodles
02:50 - Chop ingredients
03:52 - Prepare sauce
04:37 - A quick primer on soy sauce
05:58 - Steaming noodles vs boiling noodles
06:57 - Dunk in boiling water
07:13 - Drain the noodles, separate, cool
07:40 - Heat wok, start cooking
08:43 - Secrets for making chow mein
09:39 - Flip noodles, add oil
11:29 - Add veggies, flavors
13:37 - Plate
14:05 - Meal Time!
15:03 - All about noodles + getting the perfect texture
17:24 - Dad’s favorite soy sauce brand?
17:56 - Why this dish doesn’t come with meat + naming philosophy
19:15 - Did you eat this in China?
19:51 - Restaurant vs homemade chow mein
21:40 - On Wok Hei
22:32 - As long as you’re happy!
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -