Cantonese crispy chow mein
Yeung Man Cooking · ♥ 5.5K likes · 74.9K views · 9 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole red onion
- 1–2 cloves garlic
- ginger
- ¼ whole carrot
- 1 whole bok choy
- shimeji mushrooms
Bring water to a boil for the noodles. Chop the onion into bite-size pieces; finely chop the garlic and ginger; slice the carrot; quarter and rinse the bok choy.
- 100 g fresh shiitake mushrooms
- 2 tbsp soy sauce
- 1 tbsp plant-based oyster sauce
- ½ tsp toasted sesame oil
- 1 cup veggie stock
- 1 tbsp potato or cornstarch
Stir together soy sauce, plant-based oyster sauce, toasted sesame oil, veggie stock and starch for the sauce; set aside.
Mixing the sauce
Blanch the noodles in the boiling water about 30 seconds, stirring; drain and shake off as much water as possible.
- ½ lb fresh chow mein noodles
- 1 tbsp chili oil
Heat a non-stick pan over medium heat with a tablespoon of chili oil, swirled to cover the pan; slide in the noodles and cook 3 to 4 minutes until golden brown underneath.
- 1 tbsp chili oil
Drizzle over another tablespoon of chili oil, flip carefully and cook the other side about 3 minutes, to the crispiness you want; slide onto the serving plate.
- 1 tsp avocado oil
Pan back on medium heat with a teaspoon of avocado oil: saute the red onion a couple of minutes, then the carrot a couple of minutes, then garlic, ginger and mushrooms a couple of minutes, then the bok choy a couple of minutes.
Stir the sauce and add it to the pan; it thickens quickly into a glossy gravy. Cook another couple of minutes.
Thickening the sauce and plating