Saturday, September 29, 2007

Mì Xào Giòn

Combination Crispy Noodle

1 bag fresh chow mein
oil to fry
12 shrimps, shelled and deveined
4 small cuttlefish (3-inches height)
1/2 lb pork loin, scliced
2 medium tomatoes, slice lengthwise 1/2 inch thick.
1/2 yellow onion, slice lengthwise 1/2 inch thick.
1/2 small cauliflower, cut into florettes
2 cups chinese flowering cabbage, cut into 3-inches length.
1 cup chinese celery, cut into 3-inches length.
1 can unpeeled straw mushrooms, cut in half.
1 can chicken broth
1 T oyster sauce
1/2 T corn starch, mix with some water
2-3 cloves garlic, minced
2 shallots, minced
Vegetable oil, soy sauce, salt, pepper, sugar

Step 1: Stir-fry each separately with oil, minced garlic and shallot, salt (or soyce sauce) and pepper. Set them aside.
- pork, shrimp, cuttlefish
- cauliflower, straw mushroom, chinese flowering cabbage
Step 2: Heat enough oil in a sauce pan to deep-fry noodle. When the oil is bubbling hot, add noodle in to deep fry until golden crisp. Transfer to plates.
Step 3: When about ready to serve, Heat a wok or pan over medium high heat, add some oil, minced garlic and shallot, yellow onion and stir-fry until fragrant. Add tomatoes, stir, add chinese celery, stir. Season some salt and pepper. Add everything in, pour in chicken broth and bring to boil. Add oyster sauce. Thicken the sauce with corn starch mix, use a spoon to add corn starch mix until the soup thicken enough. Season with soy sauce and sugar. Pour over the crispy noodle then serve.

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