How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
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SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Amazing Stir-Fry Beef & Scallions Recipe, CiCi Li - Asian Home Cooking Recipes
Today let's make some delicious stir fry beef and scallions in my lovely iron wok!
Full recipe:
Stir-Fry Beef and Scallions Recipe
Serve: 2
Prep Time: 30 minutes
Cook Time: 5 minutes
For the beef and marinades:
1 1/2 pound New York Strip Steak, sliced into 1/3 inch pieces, against the grain
Dash of soy sauce
Pinch of salt
Pinch of white pepper
1 egg white
1 tablespoon cornstarch slurry (1 tablespoon cornstarch slurry and 1 tablespoon water)
(1 tablespoon extra light olive oil)
For the salt water:
3 cups water
1/3 teaspoon salt
For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing wine
1/3 teaspoon sugar
Pinch of white pepper
Dash of sesame oil
Side ingredients:
6 stalks scallions, cut into 1 1/2 inches pieces, divide the green and white parts
3 garlic cloves, smashed
3 ginger slices
3 tablespoons extra light olive oil
Instructions:
1. In a large bowl, add in the beef, water, and salt. Mix well. Soak the beef for 10 minutes to remove blood. (The salt water will also help to tenderize the beef.) Squeeze the water out.
2. In a bowl, transfer in the beef, and add the marinades: soy sauce, salt, white pepper, egg white, cornstarch slurry. Mix well. (Both egg white and cornstarch will help to tenderize the beef. As a tenderizing agent, Chinese restaurants usually also add a pinch of baking soda. But since New York Strip is already very tender, we will skip baking soda.) Marinate for 10 minutes.
3. To make the sauce, in a bowl, add soy sauce, dark soy sauce, Shaoxing wine, sugar, salt, white pepper, sesame oil. Mix well.
4. * Follow this step if you are using an iron wok, and skip it if you are a nonstick pan: To prepare the wok and add a nonstick layer to it, first, turn to high heat until smoking. Then add about 1/2 cup of vegetable oil in it (you can also use other types of high smoking point oil), move it inside the pan a bit, and make sure every part of the wok has a layer of oil on it. Pour out the oil (after the oil is cooled, you can put it in a jar, and store it in a cool place. You can still use it this way next time. ) The wok has a nonstick coating on it now.
5. To stir-fry the beef, first, over high heat, heat the wok until smoking. Then, add about 2 tablespoons of extra light olive oil in it. Heat it up until warm, about 15 seconds. Add the beef. Let it sear for about 30 seconds without touching it. (So it has a light crust on the bottom and won’t stick to the wok.) (Normally, for the meat not sticking to the wok, we use hot wok and cool oil. But I used hot wok and warm oil method today. Because if the temperature isn’t high enough, beef will release water content, and create a tougher texture.) Stir-fry until medium-well, about 1 minute. Take it out and set aside.
6. In the wok, heat it over high heat until smoking, add 1 tablespoon of extra light olive oil. Then add in the ginger, white part of scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add back the beef slices, add the sauce, and quickly stir-fry everything together. Lastly, and in the green part of scallions. Mix well. Serve.
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My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
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