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KITCHEN SINK CHOW FUN by Micah Kane, CEO & President Hawaii Community Foundation

Micah Kane is currently the President & CEO at the Hawaii Community Foundation. Hawaii Micah Kane KITCHEN SINK CHOW FUNCommunity Foundation is one of the largest charitable foundations in Hawaii and distributes $50 million dollars annually. A graduate of Kamehameha High School he is a pillar in the community. He sits on the board of Hawaiian Electric, Kamehameha Schools, Malama Learning Center and Konishki Kids.

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4 tablespoons vegetable oil

¼ - ½ pound char siu, thinly sliced

¼ - ½ roast pork, thinly sliced

(optional) ¼ - ½ pound boneless chicken soaked overnight in shoyu, ginger, sugar sauce. Cut into ½ inch pieces

(optional) ¼- pound shelled shrimp, cut into ½ inch pieces

½ stick pink kamaboko fishcake, thinly sliced for garnish

½ thumb-sized piece ginger, minced

5 cloves garlic, minced

1 tablespoon course pepper

1 small Maui onion sliced to desired size

2 bags Taro Brand Chop Suey Mix (cabbage, carrots, celery and bean sprouts)

½ cup green onion chopped in ½ inch length

6-8 tablespoons oyster sauce

3-5 tablespoons shoyu (Aloha Brand)

5 packages already cooked of chow fun noodles.

(Can substitute any meat, chicken or shell fish – it’s the “kitchen sink” strategy. Never the same, but always ono!) 

Cooking Process:

Heat oil in wok.
Add ginger and garlic and half of the Maui onion. Stir fry for one minute.
Add chicken first. Stir fry for two minutes.
Add char siu and roast pork. Stir fry for two minutes
Add shrimp. Stir fry for one minute
Add half of shoyu and oyster sauce
Add bag of mixed vegetables
Add chow fun; cook 1 minute or until noodles separate and lightly browned.
Taste and add balance of oyster sauce and shoyu (add to desired taste)
Garnish with green onion and kamaboko fishcake just before serving.
Large serving plate to plate 

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Reviewed on: Aug 5, 2020 By