RECIPES OF CHINA

Ingredients

1 lb

1 cup

1 lb

1/2 lb

1/2 lb

1 lb

1 medium

1

1

1

Chicken meat (or pork or shrimp) (cut into thin strips)
Celery
Bok choy (or broccoli)
Fresh mushrooms (sliced)
Dry won ton noodles
Bean sprouts (or snow pea pods)
Onion (sliced)
Green onion (diced along the diagonal)
Carrot (sliced) (optional)
Red pepper, (sliced) (optional)

Sesame seeds (toasted) (for garnishing)

1 tsp

1-2 tsp

Less than 1 tsp

Soy sauce

Oyster sauce

Cornstarch

Salt (adjust to taste)

Pepper (adjust to taste)

1 tbsp

1 tbsp

1 tsp

1/2 cup

Cornstarch

Oyster sauce

Soy sauce

Water

Salt (adjust to taste)

Pepper (adjust to taste)

1. Wash the bean sprouts to give them more time to drain
2. Put all the gravy ingredients in a bowl and mix well then pour into a small pot and bring to a boil, stirring continuously
3. Turn the heat down to low and keep warm
4. Boil noodles in salted boiling water until they are soft, but not sticky (Break the noodles in half if desired so they are easier to manage)
5. Blanch the noodles in cold water and drain
6. Add seasoning ingredients to chicken (or pork or shrimp), adding cornstarch last and marinate chicken (or pork or shrimp) in seasonings for 10 - 15 minutes
7. While chicken (or pork or shrimp) is marinating, prepare vegetables
8. Cut the bok choy diagonally into 1/2 inch thick slices (If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal)
9. Heat a wok or frying pan on high, add 2 tbsp of oil and fry the noodles in small portions until they are golden (Separate the noodles as they are frying) and remove them
10. Add more oil and add the meat and onion to the wok or pan
11. Stir-fry until the meat has no redness and remove from wok or pan 
12. Cook the rest of the vegetables separately, adding a bit of salt if desired to taste (With the bean sprouts and bok choy add a bit of sugar as well if desired) (If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn't contain much moisture)
13. Give the gravy a quick restir
14. Add all the ingredients back into the wok, mix well and make a "well" in the middle for the gravy
15. Add green onions at this point if desired, or save them for a garnish
16. Pour the gravy mixture on top of the noodles
17. Garnish the chow mein with sesame seeds and serve hot