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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Chinese Cooking Class cookbook. A nice version of chow mein. Ingredients:
1 1/2 lbs rump roast, trimmed |
3 1/2 tablespoons soy sauce |
3 1/2 tablespoons sherry wine |
1 tablespoon satay sauce |
3 stalks celery |
2 medium yellow onions |
4 ounces mushrooms |
1 large red pepper |
4 ounces bean sprouts |
12 ounces chinese egg noodles |
4 tablespoons vegetable oil |
3/4 cup water |
1 tablespoon cornstarch |
2 1/2 tablespoons oyster sauce |
2 teaspoons instant chicken bouillon granules |
Directions:
1. Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, and the satay sauce in plastic bag. Mix together. Mix in meat. Let stand 1 hour.
2. Cut celery into 1/2-inch diagonal slices. Peel onions, cut into wedges and separate layers. Clean and slice mushrooms. Remove seeds from pepper and cut pepper into thin strips. Rinse sprouts and drain.
3. Cook noodles until tender according to package directions. Drain well. Heat 1 tablespoon oil in wok over medium-high heat. Add noodles and 1 tablespoon soy sauce. Stir-fry until noodles are light brown, 2 minutes. Place noodles on serving plate. Keep warm.
4. Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce.
5. Heat 1 tablespoon oil in wok. Stir-fry onions in oil 1 minute. Add celery, mushrooms, pepper, and sprouts. Stir-fry 2 minutes. Remove vegetables from wok.
6. Heat 2 tablespoons oil in wok over high heat. Add meat and stir-fry until meat is brown, about 5 minutes. Stir in water mixture. Cover and cook 3 minutes.
7. Return vegetables to wok. Cook and stir until hot throughout, 1 to 2 minutes. Spoon mixture over noodles.
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