Monday, September 12, 2011



1 chicken breast julienned
2 c bean sprouts
1/4 cup sliced celery
¼ c peapods
1/2c sliced shitake or white mushrooms
1/4 c sliced water chestnuts (optional)
2 cups of chopped chinese cabbage
1/2 cup of diced onion
1 ½ c chicken broth
2 T cooking oil
1 T dry white wine
½ t salt

1 big handful of  noodles


1 t cornstarch
½ t salt
1 t dry white wine
1 t cooking oil
½ t sesame oil
1 T light soy
A pinch of sugar
2 slices of fresh ginger juliened
2 cloves garlic mined


1 T cornstarch mixed w/ 2 T cold water (use to thicken sauce)
2 T light soy sauce
1 T oyster sauce
½ t sesame oil
¼ t white pepper
A pinch of sugar


• Marinate chicken for 15 minutes.

• Cook the chow mein in a pot of boiling water for 1-2 minutes and drain in colander. Then pan fry in hot wok with 2 T oil. Spread out the noodles with chopsticks or fork in wok on low heat until both sides are golden brown. Transfer to serving dish.

While wok is still hot, turn it up to high and add 1 T oil to pan.
Add ½ t of salt, and chicken to wok and stir fry until chicken is done.  Add a little bit of chicken broth to  pan while cooking so it doesn't get too dry
Add , mushrooms, celery, peapods, water chestnuts, onion, chicken broth, stir fry till ala dente, add the
chinese cabbage, stir till wilted, then add chicken, then the bean sprouts..nice to keep them a little crispy.
add sugar, sesame oil, pepper, oyster sauce, light soy sauce.
Dissolve cornstarch and water in small bowl. Stir into wok to thicken. Mix thoroughly.
Serve on top of chow mein noodles.

• Note: Make this sauce thick because the bean sprouts will release a lot of moisture.

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