When we were kids, Chow Mein was what you ordered when you went out for Chinese food. Here in NJ, however, Chow Mein is not a noodle dish. It took me years to discover that the Chow Mein I knew was not really the Chow Mein the Chinese know. I was in California on business and decided that I wanted a dish from my childhood, so I ordered Chow Mein. Imagine my surprise when I got a noodle dish. It looked so good I had to try it. Well I can tell you this, it isn’t the Chow Mein from my childhood – – it is light years better.
- 1 1/2 lb boneless pork or chicken (sliced thinly into strips)
- 4 garlic cloves (minced)
- 1 (12 oz) package chow mein noodles or thin egg noodles
- 1 cup fresh bean sprouts
- 2 large celery stalks (sliced on angle)
- 1 medium onion (sliced)
- 1 (12oz) package fresh sliced mushrooms
- 4 cups fresh cabbage and carrot mix
- 2 green onions (sliced)
- 1/2 cup chicken broth
- 4 tablespoon oyster sauce
- 4 teaspoons soy sauce
- salt and pepper (to taste)
- 2 tablespoons cornstarch
- oil (for frying)
- Cook the chow Mein noodles according the package directions. Meanwhile, add a little bit of oil to the wok. Add pork/chicken strips and garlic and stir fry until fully cooked. Remove from the wok and set aside.
- Add a little more oil. Add all of the vegetables expect the green onion to the wok. Stir fry until the vegetables are as tender as you like them.
- Push the vegetables to the side creating a well In the middle of the wok. One by one add chicken broth, soy sauce, oyster sauce, salt and pepper. Mix well. Bring to a slow boil. Mix 2 tablespoons of cornstarch with a little bit of cold water. While stirring pour cornstarch/water mixture into the sauce. Return pork/chicken to the wok. Reduce heat and simmer for 5 minutes.
- Mix the vegetables mixture with the chow Mein noodles in a large bowl. Top with sliced green onions. Serve.