Char Siu & Shrimp Chow Mein
Chinese Style Chow Mein Noodles is just the perfect classic all occasion dish. This version uses the familiar roast pork and shrimp along with the customary stir fried vegetables in a simple thickened chicken broth. You can use this recipe as a canvas to add your own favorite meats and vegetables.
3 (14-16 oz.) pkg. ready to eat chow mein noodles 2 TB oyster sauce 1 TB sesame seed oil 2 medium carrots, peeled, thinly sliced, slivers 12 oz. pkg. green beans, thinly sliced diagonally 4 stalks celery, thinly sliced, slivers 1 c. bamboo shoot strips, rinsed, drained 6 dried mushrooms, soaked, stems removed, thinly sliced 4 stalks green onion, thinly sliced diagonally 2 TB + 2 TB vegetable oil 1 lb. char siu, sliced 1/4 lb. small shrimp, peeled, deveined Sauce: 3 TB cornstarch 2 TB sugar 2 TB Aloha shoyu 3 c. chicken stock Garnish: cilantro leaves
Preheat oven to 250 degrees. Place noodles in a 13x9-inch baking pan. Toss noodles with 2 TB oyster sauce and 1 TB sesame seed oil. Keep warm in oven (while you prep and prepare remaining ingredients) In a small mixing bowl; combine sauce ingredients. Set aside. In a large skillet or wok over medium high heat; saute all vegetables in 2 T. oil for 2-3 minutes until crisp tender. Remove from skillet. Into skillet; add remaining 2 TB of oil. Stir-fry char siu and shrimp for 1 minute or until shrimp just barely turns pink. Add vegetables and broth mixture; stirring until mixture thickens. Spoon mixture onto warmed noodles.
For service: Garnish with cilantro. Serves 14-16.