Buttered oyster sauce lo mein
J. Kenji López-Alt · ♥ 3.4K likes · 97.9K views · 21 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- baby bok choy leaves
- wonton noodles
Get water going in a wok.
Boiling the greens and his photo lighting
Cook the wonton noodles and baby bok choy leaves in the hot water, stirring with long cooking chopsticks.
Wonton noodles into the water
Lift them out with a spider and shock the noodles under cold running water to stop the cooking.
- 2 tbsp chicken stock
- 2 tbsp butter
- 2 tbsp oyster sauce
Put the wok back over the heat with a couple tablespoons each of chicken stock, butter and oyster sauce; let it reduce and emulsify.
- Gallions
When creamy and emulsified, add the noodles and greens back, toss well, and reduce a little more until the sauce clings with no watery sauce pooling in the wok; it thickens further as the noodles sit.
Transfer to a bowl, arrange the greens around the sides and garnish with the Gallions (as transcribed).