Mom's Beef Chow Mein 😍😋🐂🍝🍗🥗

Name: Mom's Beef Chow Mein 😍😋🐂🍝🍗🥗
Yield: 3 persons
Cuisine: British
Ingredients: 300 g dried Cantonese Egg noodles or; (3 pkt Ramen noodles, boiled the noodles first for 3'); 500 g ground mince Beef; 1 tbs Chinese cooking Shaoxing wine; 2 tbs + 2 tbs Rice Bran Oil to fry; 4 cups chop Kale curly cabage,Broccoli flowerrette&French Beans; 1 large onion, chopped finely; 4 Garlic minced or 1 tbs garlic paste; 3 stalks green onions, cut 5 cm; 1 carrot, peeled, grated; 1/2 red Capsicum sliced; 3 stalks Celery diced thickly; 1 fresh tomato, chopped a segments; 1 handful Bean Sprouts; 4 tbs Taoco' Pedas Spicy paste (fermented soya bean w/ chili); 1 tbs Soy sauce; 2 cube Chicken stock; 1/2 cup water; SAUCE:; 1 tbs cornstarch dissolved in 2tbs water, to thicken; 2 tbs Thin Soya sauce; 3 tbs + 2tbs Rice Bran oil for stir-fry; 2 tsp sugar; 2 tsp Sesame oil; Sea salt & white pepper powder; 1 jar Srirarcha hot chili sauce as side

TS @mterry_kitchen

New Zealand

Outside China the recipe varia a lot from the original one. It's about to use fresh/dried Egg noodles, Beef minced and Vegetables (Kale, Broccoli flowerette&French beans). I use my mum's version recipe is using ground Beef minced and adding delicious Taoco paste to flavour the Vegetables. (Instead of Beef mince you could use sliced roast pork or sliced cooked fried chicken breast, or some precooked fried seafood shrimps or scallops). I just using whatever Veges I've found in the fridge and pantry.

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Ingredients

3 persons

300 gdried Cantonese Egg noodles or
(3 pkt Ramen noodles, boiled the noodles first for 3')
500 gground mince Beef
1 tbsChinese cooking Shaoxing wine
2 tbs+ 2 tbs Rice Bran Oil to fry
4 cupschop Kale curly cabage,Broccoli flowerrette&French Beans
1large onion, chopped finely
4Garlic minced or 1 tbs garlic paste
3 stalksgreen onions, cut 5 cm
1carrot, peeled, grated
1/2red Capsicum sliced
3 stalksCelery diced thickly
1fresh tomato, chopped a segments
1 handfulBean Sprouts
4 tbsTaoco' Pedas Spicy paste (fermented soya bean w/ chili)
1 tbsSoy sauce
2 cubeChicken stock
1/2 cupwater
SAUCE:
1 tbscornstarch dissolved in 2tbs water, to thicken
2 tbsThin Soya sauce
3 tbs+ 2tbs Rice Bran oil for stir-fry
2 tspsugar
2 tspSesame oil
Sea salt & white pepper powder
1 jarSrirarcha hot chili sauce as side

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Steps

1

Cook the noodles in a pot with boiling water, add the chicken stocks powder and cook al dente for 4' then drain, set aside. MARINADE: put in a small bowl the minced beef, add the thin Soy sauce, Chinese Shaoxing cooking wine and oil and mix and then add to coat to the meat and set aside for 10'.
2

Heat 2 tbs oil in a wok over high heat, add the onions, stir-fry 2', then add the marinade meat, Salt n grinded Black pepper and stir-fry for further 4' or until just turn brown. (At this point could be added some big Shrimps but I don't have them here). Remove, transfer into a small bowl and keep aside.
3

In the centre of the wok put extra 2 tbs oil, add the onions and stir-fry for 3' then add Kale cabbage (taken off the middle part which is very hard), Broccoli flowerette &a handful French Beans and stir-fry for further 4'; half way through add the Garlic paste, carrots, capsicum, Celery, a few Tomato segments, add the Green onions. Add 4 tbs Taoco' Pedas Spicy paste and 1 tbs Soy sauce and mix all together, cook stir-fry till the Vege mostly wilted.
4

Put back the half cooked noodles, pour the marinade sauce over, also put the fried minced Beef and stir fry for 3' tossing constantly. And lastly add Bean Sprouts, 2 tps Sesame oil and 1/2 cup water and mix with a big spoon tossing all together through 30 seconds or until the Bean Sprouts just to wilt. Add salt and white pepper. Taste the season. Remove from heat and serve.😍

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Cooksnaps

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TS @mterry_kitchen

on February 28, 2022 20:25

New Zealand

As an ordinary housewife, I love doing home cooking & baking, or sperimenting world culinary but I'm a learner in the kitchen, so bear patience with me of my mistakes as all depend on time, availability, strength of health,moods & budget. I have to do the recipes that suites to me, to my husband, kid to my own family's preferences, so my cooking is just simple and not a restaurant style.🇮🇩 😚 I spent my childhood till teen age in Indonesia, a country that loves rice, spicy casserole with gravy, light soup bowls with sambals hot chili sauce on top. My mum cook almost daily 🐟🐋🐬fresh fish dishes, a menu that has plenty of vegetables on the table, we oftenly have snack many times a day. Delightful for us as kids to have🍍🍋🌽plenty of tropical fruits at home. In my birth city the sun shine 10 months yearly, the heavy raining season is 2-3 months approximately it depends in what zone location you are.😍My mom is passionately into cooking and I growing up got inspired and learnt from her cooking recipes, but I didnt learn much because I spent most of the time with the school programs.😍🌶Now I live with my husband in New Zealand. I couldn't find many of the ingredients from the Asian stores for my cooking, so I've tried to substitute the ingredients. The results are that the taste of my cooked dishes are not perfect to the original recipes. I've to reduce the quantity of the hot chilies as my husband or invited friends who can't eat hot meal at all but the main thing is that the dishes taste delicious & healthy.My quote: Keep on trying to improve my own cooking. Cooking is just fun and a relaxing moment to enjoy food around the table with my family 😚 🤗