| China; Chow Mein | Foreign Cookery |
|
8 oz. Chinese noodles( or thin spaghetti )
5 tbsp. veg. oil 1/4" slice ginger root,pared 1 cup boned,uncooked chicken, cut into strips 1/4 tsp. salt 2 tsp. light soya sauce 1 tbsp. dark soya sauce |
1 cup canned mushroom pieces,drained
4 cups Chinese cabbage, sliced into 2" pieces( optional) 1 onion, chopped 1/2 cup chopped celery 1/2 cup green pepper strips 1 tbsp. cornstarch 1/2 cup water |
Cook the noodles in boiling water over high heat, covered, for 15 minutes or as directed. Drain under cold water. Add 1 tbsp. veg. oil to keep noodles separate. Set aside.
Coat the bottom and sides of a preheated wok with 2 tbsp. veg oil. Add ginger root and swirl around. Discard. Now quick fry the chicken pieces,uncovered,for 3 minutes.Add salt and 1 tsp. light soya sauce. Stir. Remove and set aside.
Add 1 tbsp. oil to the preheated wok and add the mushrooms, onions, celery and green pepper and stir fry for 30 seconds. Add 1 tsp. lt. soya sauce,stir and add cabbage. Add 1/4 cup water, cover and steam for 5 minutes.Remove and set aside.
Preheat wok and coat with 2 tbsp. veg. oil. Quick fry the noodles for 3 minutes, then add dark soya sauce and 1 tsp. lt. soya sauce, stir and mix thoroughly. Add the chicken and vegetables mixtures, stir well and serve hot.