BEEF CHOW MEIN
If you want to learn how to make the best beef chow mein, you've come to the right place. This classic Chinese stir-fry calls for beef and noodles. Enjoy!
Provided by Michelle Minnaar
Categories Main Course
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Stir the cornstarch, rice wine and sesame oil together in a bowl, then add the beef to it, ensuring that all its surfaces are well covered. Marinate at least 2 hours but preferably overnight.
- Heat the oil in a large wok until very hot, then brown the beef quickly then set the meat aside.
- Next, add the garlic and ginger and fry for 1 minute, stirring the ingredients constantly.
- Add the carrots and mangetout and stir fry the vegetables for 3 minutes.
- Add the cooked noodles, sprouts and beef, then pour over soy sauce, oyster sauce, brown sugar and sesame oil.
- Stir the chow mein vigorously until all items are well covered with the sauce.
- Serve immediately with spring onions sprinkled on top.
Nutrition Facts : ServingSize 1 serving, Calories 519 calories, Sugar 15.3 g, Sodium 1133 mg, Fat 15.7 g, SaturatedFat 1.6 g, Carbohydrate 51.9 g, Fiber 3.4 g, Protein 44.2 g, Cholesterol 33 mg
TOFU & CASHEW CHOW MEIN
Provided by medasian1
Time 29m
Yield 2
Number Of Ingredients 14
Steps:
- Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. Mix together the soy sauce, oyster sauce, sesame oil, sugar and water in a bowl. Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes Add the tofu and stir-fry for 2 minutes. Add the cabbage and stir-fry a further 2 minutes. Add the garlic and ginger and stir-fry for a minute. Stir through the noodles then add the sauce mixture and cashews and mix until thoroughly combined and heated through. Variation: Flaked almonds can replace the cashews.
Nutrition Facts :
CASHEW CHOW MEIN
This delicious recipe comes from my friend, Abigail Kirby. She made it for an International Dinner Fundraiser and it was a huge hit! She doesn't remember where she found the recipe and I couldn't find it online. My family loved this and I'm planning on cooking it soon!
Provided by Enjolinfam
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry in a pan ingredients 1-7 then set aside.
- Bring to a boil all of the sauce ingredients until thick.
- Pour sauce over the veggies, then add the noodles and toasted cashews.
- Serve by itself or with rice.
Nutrition Facts : Calories 474, Fat 19.4, SaturatedFat 3.2, Cholesterol 0.1, Sodium 607, Carbohydrate 66.7, Fiber 2.1, Sugar 2.4, Protein 14.8
CHOW MEIN
Delicious chow mein ready in just 20 minutes, easy to put together, a classic Chinese dish of stir-fried noodles with shredded vegetables and toasted tofu in a sticky fragrant sauce made from hoisin sauce and soy sauce.
Provided by pbdad
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Begin by preparing the noodles by placing them into boiling water for 5 mins. Then drain and refresh with cold water and drain and put to one side.
- Drain the tofu and pat dry. Chop the tofu into dice sized pieces and place in a bowl with the soy sauce, mix and let the tofu marinate while to prep the rest of the dish. stir occasionally during the prepping.
- Shred all the other vegetables - the onion, cabbage, red pepper, carrots, and broccoli.
- Slice the field mushrooms, finely chop the spring onions. Finally, mince the ginger and red chilli pepper. Now the prepping is done we can cook.
- Heat the wok and add a little oil. I usually add the hardier vegetables first, i.e. onions, cashew nuts, cabbage, carrot and lastly the broccoli and mushrooms. Stir fry the vegetables for several mins stirring and mixing it before it can burn and stick. If you find it drying out and burning, stir in a splash of water.
- Add the spring onions, ginger, chilli and garlic to the wok and stir in.
- Cook tofu, by placing it in a separate frying pan and charring the sides of the tofu cubes - once charred all over add to the stir fry and mix in.
- While the vegetables are frying, make the sauce. Start by combining the cornflower, soy sauce, hoisin sauce, sweet chilli sauce and mirin rice wine and some cold water in a pan, heat over a gentle heat stirring all the time as the heat will thicken the sauce and stirring will stop it becoming lumpy. Keep stirring the vegetables.
- Pour the sauce over the chow mein and stir in
- Add the chopped coriander and sesame seeds and a final stir and take to the table to serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 51 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 29 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TOFU CHOW MEIN
This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! - Autumn SinClaire, Gold Beach, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with 1 tablespoon oil; spread onto a baking sheet and let stand about 1 hour., Meanwhile, cut tofu into 1/2-in. cubes and blot dry. Wrap in a clean kitchen towel; place on a plate and refrigerate until ready to cook., In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta, spreading evenly; cook until bottom is lightly browned, about 5 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper and tofu until mushrooms are tender, 3-4 minutes. Add pasta and soy sauce; toss and heat through. Sprinkle with green onions.
Nutrition Facts : Calories 417 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
CASHEW CHICKEN CHOW MEIN (EASY)
This is one of my very favorite dishes. The crisp vegetables and cashews with the chicken and sauce is just superb. It's an easy recipe to do and very rewarding. There's 1 hour of marinating time.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken in thin strips, place in shallow dish.
- Combine teriyaki sauce, ginger and garlic.
- Pour over chicken.
- Cover and chill 1 hour.
- Drain chicken, discard marinade.
- Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes.
- Remove from skillet and set aside.
- Stir fry chicken in remaining oil 4 minutes.
- Remove from skillet and set aside.
- Mix broth,cornstarch and soy sauce.
- Pour into skillet and cook and stir until thickened.
- Add vegetables, chicken and cashews, stir until heated thru.
- Serve over chow mein noodles.
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5/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 586 per serving
- 1 Cook noodles following packet directions and drain. Set aside. Combine stock, soy sauce and rice wine. Set aside.
- 2 Spray a large wok with oil and place over a high heat. Stir-fry chicken in batches for 3-5 minutes until golden and cooked through. Remove from wok and set aside.
- 3 Return wok to high heat and spray with a little more oil. Add onion and garlic. Stir-fry for 2 minutes until golden. Add sprouts, capsicums and snow peas. Stir-fry for 3 more minutes. Add cooked noodles, chicken and rice wine sauce. Heat through and toss to coat all ingredients. Garnish with cashews before serving.
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- Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the noodles and boil for 2 minutes.
- Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and sauté the onion and red bell pepper until just tender, about 2 minutes.
- Reheat the same pan until very hot. Add the remaining 2 tablespoons of oil and sauté the ginger and garlic for several seconds.
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- Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
- Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.
- Once the tofu has been drained, slice the block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated. Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
- Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4-5 minutes, flipping halfway through, until crispy and golden on both sides. Transfer the tofu to a separate plate and repeat with the remaining tofu.
CASHEW CHICKEN CHOW MEIN RECIPE - FOOD & WINE
From foodandwine.com
Servings 2-3Total Time 30 mins
- Cook the noodles according to package instructions. Rinse under cold water, drain and set aside.
- In medium bowl combine soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set sauce mixture aside.
- Heat a large wok over medium-high heat. Add the oil, and then stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes or until the garlic and onions are soft and fragrant.
- Stir in the chicken and cook for 3 to 5 minutes or until the chicken is browned and nearly cooked through.
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- Kung Pao Chicken. This spicy Szechuan dish, made with chili peppers and peanuts, is named after a court official or "Kung Pao."
- War Su Gai (Almond Boneless Chicken) In this Detroit specialty, batter-coated chicken is deep-fried and sprinkled with almonds.
- Hot Pot. The Asian version of fondue consists of cooking food in a communal pot filled with a flavorful seasoned broth. Choose from Classic Mongolian Hot Pot With Lamb, Fondue Chinoise (Chinese Beef Fondue), or Mongolian Hot Pot With Chicken and Seafood.
- Mu Shu Pork. Strips of chicken are combined with a colorful array of vegetables to resemble a wooded forest scene. Continue to 9 of 9 below.
- Take-out Style Ginger Beef. This famous dish consists of crispy pieces of beef that have been marinated in ginger juice. Hot chili oil lends extra heat to the sauce.
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