Chow Mein Or Lo Mein Mixture Stir Fried Pork And Shrimp I Recipes

Steps:

• Drop noodles into boiling water and boil for five minutes.
• Rinse under cold water; drain.
• Mix with 1 tablespoon oil.
• Set aside.
• Mix shrimp with 1/4 teaspoon salt and cornstarch.
• Heat 1 tablespoon oil to 400ºF in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
• Heat 2 tablespoons oil to 400ºF.
• Stir fry pork until color changes.
• Add sherry, 1 tablespoon soy sauce and sugar.
• Stir fry 1 minute; remove.
• Heat 2 tablespoons oil to 400ºF.
• Stir fry bok choy 1 minute.
• Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
• Add stock; cook 3 minutes.
• Thicken with dissolved cornstarch.
• Pour in shrimp and bring to boil.
• Remove.
• Heat 3 tablespoons oil to 400ºF.
• Turn down to 350ºF and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake).
• Cook 5 minutes on each side.
• Remove to platter.
• Place cooked mixture on top of noodles.

Steps:

• 1. Soak dried mushrooms. 2. Slice roast pork, celery, Chinese cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. 3. Heat oil. Add ginger root and garlic stir-fry to brown lightly. Add pork and stir-fry a few times. Then stir in sherry to blend. 4. Add all vegetables except snow peas, and stir-fry 1 minute more. 5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATIONS: * For the roast pork, substitute cooked beef, ham, chicken, duck, crabmeat, lobster or shrimp. * In step 3, add with the garlic and ginger root 2 scallion stalks, cut in 1/2-inch sections. * When using the mixture as a topping, as in Soft-Fried Noodles I, thicken at the end of step 5 with a paste made of 1 tablespoon cornstarch, 1 tablespoon cold water, 3 tablespoons soy sauce and 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Shell, devein and dice shrimp. Sprinkle with cornstarch, salt and pepper, then toss to coat. Cut zucchini in 1/4-inch slices. 2. Heat oil. Add shrimp and stir-fry until pinkish. Sprinkle with sherry, then stir-fry until sherry evaporates. Remove shrimp from pan. 3. Heat remaining oil. Add zucchini and stir-fry a few times. Then sprinkle with soy sauce and stir-fry until zucchini softens. 4. Return shrimp, stir-frying only to blend in and reheat. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the zucchini, substitute broccoli, broken in flowerets and parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
• Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
• Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
• Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Steps:

• Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• While noodles cook, heat vegetable oil in a wok of large frying pan over medium-high heat. Add onions and fry for 2 minutes. Add shrimp, salt, and pepper; saute for 1 minute. Add ginger, parsley flakes, garlic powder, seasoned salt, and paprika; cook and stir for 1 minute. Stir in soy sauce, then add chicken broth and cook for 3 minutes.
• Stir in cornstarch and continue to cook until thickened. Add cooked chow mein noodles to the mixture; use tongs to toss and stir until noodles are fully coated. Remove from heat, let cool slightly, and serve.

Steps:

• 1. Shell, devein and dice shrimp then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions. 2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce. 3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper. 4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the spinach, substitute Chinese cabbage stems, cut in 1 1/2-inch sections and blanched. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Soak dried mushrooms. 2. Cut spinach leaves in two. Slice bamboo shoots and soaked mushrooms. 3. Heat oil. Add mushrooms and bamboo shoots stir-fry 3 minutes. 4. Add spinach, salt and soy sauce stir-fry 1 minute more. Combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * Reduce spinach to 1/2 pound. In step 3, add 1/2 cup preserved cabbage, rinsed and shredded. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Soak dried mushrooms. 2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1-inch sections. 3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in. 4. Add celery, onion and mushrooms stir-fry 2 minutes more. 5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over medium heat. Then combine with soft-fried or tossed noodles, as indicated above. VARIATIONS: * Shred the pork and vegetables. Omit the stock and additional cooking in step 5. * In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1 tablespoon soy sauce. Omit the soy sauce at the end of step 3. * At the end of step 3, also blend in 1 tablespoon sherry. * In step 4, add with the other vegetables 1 cup Chinese cabbage stems, sliced and/or 4 water chestnuts, sliced. * After step 4, add 4 snow peas, cut in half. * Omit the soy sauce in step 3. After step 4, add a mixture of 1 tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and a few drops of sesame oil. Continue stir-frying until pork is cooked through and vegetables are done. Omit step 5. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.