Wok With Me

Szechuan Lo Mein
Serves 3 to 4
Ingredients:
1 lb.fresh noodles or spagetti
1/2 lb. chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite-size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower,cut on the diagonal into 1-inch pieces
1 onion, shredded
1 clove garlic, minced
1 tbs. light soy sauce
2 tbs. hot bean sauce
1/2 tsp. salt
5 tbs. cooking oil
Marinade:
1 tsp.dry sherry
1 tsp. light soy sauce
1 tsp. cornstarch

Sauce:
1/2 cup stock
1 tsp.light soy sauce
1 tbs.chili oil
1 tsp.sugar
1 tsp. sesame oil
2 tsp. cornstarch

Mix together marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix together sauce ingredients. Set aside.Parboil noodles in a pot of boiling water for three minutes(SPAGETTI AS PER PACKAGE).Drain.Heat wok.When heated, add 1 tablespoon of oil.Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp
are done, mix the chicken and shrimp and remove from the wok to a platter. Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil.
Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.



Szechuan Vegetable Lo Mein
8 ounces chinese egg noodles or spaghetti
2 tsp hot chili oil
2 tsp ginger root,grated
2 cloves garlic,minced
3 1/2 ounces shiitake mushrooms,thinly sliced
1 medium red bell pepper cut in thin strips
2 cups bok choy,chopped
1/2 cup vegetable broth
6 ounces snow pea pods
2 tbs soy sauce
2 tbs rice vinegar
1 tbs sesame oil
Cook noodles according to package directions. Meanwhile, heat oil in large wok over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms, bell pepper and bok choy; stir-fry 3 minutes.Add broth and sugar snap peas; simmer until vegetables arecrisp-tender, stirring occasionally, 3 to 5 minutes. Add soysauce, and vinegar.Drain noodles; add to skillet with vegetables. Add sesame oil; cook 1
minute, tossing well.



Shrimp-Chicken-Pork or Beef or Lo Mein

4 tb oil
2 stalks celery; shredded
2 carrots;sliced
1 cup celery cabbage
2 tsp cornstarch
1/2 tsp sugar
1/2 tsp salt; optional
1/2 lb flank steak; or shrimp,chick,pork
2 slices ginger; minced
1 scallion; minced
1/2 lb spaghetti; or chinese/noodles
1 tbs soy sauce

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside.
Slice steak VERY THIN, across the grain, 2" pieces. Mix together,steak, ginger, scallion, cornstarch, sugar, soy sauce,set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, set aside. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. stir a minute to heat and serve.




Shrimp Lo Mein
12 ounce Chinese egg noodles or spahgetti
2 teaspoons Sesame oil
1 1/2 tablespoons Oyster sauce
1 1/2 tablespoons Soy sauce
1/2 teaspoon Sugar
1/4 teaspoon Salt & White Pepper
2 tablespoons oil
1 teaspoon Fresh ginger,minced
1 Clove garlic,minced
8 ounces Med shrimp
1 tablespoon Dry sherry
1/2 cup Chinese chives
2 scallions,chopped
8 ounces Fresh bean sprouts

Cook noodles according to pkg directions until tender but still firm; 2-3minutes. Drain, rinse under cold running water and drain again. Toss noodles with sesame oil until well coated. Combine oyster sauce, soy sauce, sugar,salt and pepper in small bowl. Heat oil in wok overhigh heat.Add ginger and garlic and stir-fry 10 seconds. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster
sauce mixture and noodles. Cook and stir until heated through, about 2
minutes.


BBQ PORK LO MEIN

1 lb.chinese egg noodles or spagehti
2 tbs Sesame oil
2 tbs oil
1 tsp Ginger,finely chopped
2 cups Bok choy,cut into 1/2" pieces
1 1/2 cups Bean sprouts
8 ounce Chinese bbq pork
1/2 cups Chicken broth
2 tbs Oyster sauce
1 tbs dark Soy sauce
1/2 tsp Sugar
dash, Pepper

Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil,
set aside .
Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min.Add broth then when broth is hot add noodles, cover and cook 2 min. Add sauce, stir well and serve. Varriations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy



Shrimp Lo Mein
12 ounce Chinese egg noodles or spahgetti
2 teaspoons Sesame oil
1 1/2 tablespoons Oyster sauce
1 1/2 tablespoons Soy sauce
1/2 teaspoon Sugar
1/4 teaspoon Salt & White Pepper
2 tablespoons oil
1 teaspoon Fresh ginger,minced
1 Clove garlic,minced
8 ounces Med shrimp
1 tablespoon Dry sherry
1/2 cup Chinese chives
2 scallions,chopped
8 ounces Fresh bean sprouts

Cook noodles according to pkg directions until tender but still firm; 2-3minutes. Drain, rinse under cold running water and drain again. Toss noodles with sesame oil until well coated. Combine oyster sauce, soy sauce, sugar,salt and pepper in small bowl. Heat oil in wok overhigh heat.Add ginger and garlic and stir-fry 10 seconds. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster
sauce mixture and noodles. Cook and stir until heated through, about 2
minutes.




Subgum Lo Mein Loo

1/2 lb Chinese egg noodles (dried, not fresh)
1 tsp Sesame oil
1 tsp Oil
2 oz Raw lean pork,cut in matchsticks
2 oz Raw lean beef,cut in matchbook cover sized pieces
2 oz Raw chicken, in small pieces
2 oz Raw shelled shrim or cooked
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Button mushrooms, sliced
2 cup Chinese cabbage, shredded and blanched
2 Scallions, cut into matchsticks size pieces
2 tb Soy sauce
1 ts Salt
1/4 lb bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.Heat the 4 T oil in a wok on high heat. Add meats in this order,stirring for a few seconds between each addition: pork, beef, chicken,shrimp. As soon as you've added and tossed the shrimp, add the mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,soy, salt. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot.