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Food and Recipes Discuss cooking, your favourite foods, and share recipes here.

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Algernon Offline
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Making Homeade Chow Mein? - July 25th 2009, 06:34 PM

I really like Chinese food, and I thought... Why couldn't I make it at home. Do any of you know how to make the following.

Sweet and sour sauce. I tried making it, but the recipe called for cornstarch, which made the whole recipe taste like crap.
Foil Wrapped Chicken
Chow mein.

I mean, I know there are recipes, but have any of you actually made it?

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Re: Making Homeade Chow Mein? - August 3rd 2009, 11:04 AM

I haven't made it.


People post their own recipes on there and sometimes other people comment on how good they are and what they taste like so you could always check that out.
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Re: Making Homeade Chow Mein? - August 4th 2009, 08:55 PM

the easy way i know how is for sweet and sour sauce.

Soy sauce
Rice wine vinegar
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LittleMiss Offline
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Re: Making Homeade Chow Mein? - August 16th 2009, 12:42 AM

Chow Mein literally means fried noodles. But not deep fried (Even though that's really yummy.)

It's your basic stir-fry on a bed of pan-fried noodles.

What You Need

Some examples are:
Bell Peppers/Capsicum (The more different colours, the better.)
Sliced Carrot
Sliced onion
Mushrooms (Sliced is best)
Green Beans (In the pod)
Cabbage (Chinese Wom Bok is best)
Bok Choy
Gai Lan (Chinese Broccoli)

Basically anything. Even peas and corn.

TOFU!!!! (Sliced)

Some sort of thinly sliced meat if you're not veggo, if you are, more TOFU!!!!!

(Amounts differ depending on how much you're making, this is for 5 people)
Soy sauce or oyster sauce (Can get veggo)
a bit of water mixed with 1/2 tsp of potato starch (Can use corn starch but you need to use more and it goes watery after a while)
Dry cooking sherry or chinese rice wine (Mum never uses rice-wine - can't be bothered, and she's chinese)

Noodles (Nearly forgot that bit) - Dry egg noodles.

Cook your noodles as per directions on packet (Must be straight dry egg noodles, no instant ones).
Drain them and put them aside. (They mustn't have too much water left in them or they won't go crispy)

The whole idea of chinese stir-fry is that everything is cooked to a minimum, keeping texture and flavour to a max.

Heat up your wok/Fry-pan to med-high
Put a little oil in the bottom (Like a tsp max) and spread with wok-chan/metal spatula
Add grated/sliced garlic, ginger and sliced onions. Toss them around a bit.
Put in your longer cooking veges in first. (Carrot basically) Toss around and add a little water and cover with a lid. (don't drown them, the idea is to steam them so you only need 1-2 Tbs)
After a few minutes, add your med veg. (Bell Pepper, Beans, broccoli, mushrooms and gai lan stalks) Steam them for a few minutes.
Add your leafy vegetables. Toss them through.

Don't cook them to the extent you want in the end.

Add Soy sauce or oyster sauce (I do it by eye, but about a teaspoon of soy, 1-2 tsp of oyster) and about a tbs for sherry/ricewine, mix it through with the water in the bottom and add your water/starch mix. Mix well, you don't want lumps, if it is too thick or too salty, add more water, too thin add more starch/water.

Set veges aside in a bowl and clean wok/fry-pan. Set on med with some oil and add some salt. Add noodles and fry on one side without moving them (Like pancakes) and then flip them when they're crispy.

Put on a plate and prepare wok/fry-pan same as for noodles but on med-high. add slices tofu and cook on either side until golden. Put with veges.

Brown meat and add veges and tofu back in to reheat. Stir everything together.

Serve in bowls with noodles.

Hint: add some satay sauce with your oyster sauce for a spicy variant.
You can serve with steamed rice instead of noodles too.

This is one of the easiest meals ever with practice and it has everything you need for a balanced meal.

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Last edited by LittleMiss; August 16th 2009 at 12:45 AM. Reason: Adding important thing!
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