Yan Can Lo Mein Food

BEEF LO MEIN

Steps:

• Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
• Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
• Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
• Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
• Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
• Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
• Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
• Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
• Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
• Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

CLASSIC LO MEIN (NOODLES)

Steps:

• To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
• Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
• Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
• Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
• Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

SUPER EASY LO MEIN

Steps:

• Bring a large pot of water to a boil. Add Angel hair pasta and mixed veggies to pot.
• Continue to cook for 5 minutes.
• While the pasta is cooking, prepare the sauce. Combine the hoisin sauce, broth, soy sauce, cornstarch, and ginger in a small bowl.
• When pasta is done, drain well. Transfer back into the pot, or into a serving dish.
• Combine with the sauce mixture.
• Serve and enjoy!

PORK AND VEGETABLE LO MEIN (EASY AND DELICIOUS)

Steps:

• ***NOTE:I like to buy the coleslaw mix in the produce section.
• Already shredded--a real time saver.
• ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
• Heat 2 tbsp olive oil in a large skillet or wok.
• Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
• Remove this mixture from pan and keep warm.
• Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
• Add spaghetti to cooked veggies in the pan.
• Stir in soy sauce and add pork mixture back to the pan.
• Cook for 5 minutes or until heated through.
• (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).

"CRAZY EASY" LO MEIN

Steps:

• Combine the cooked hamburger, both jars of beef gravy, soy sauce, thawed veggies and all the spices in a large, deep skillet.
• Cover and simmer mixture for 8-10 minutes.
• While the sauce is simmering, cook the spaghetti noodles. Add the cooked drained noodles to the meat/veggie sauce and stir well.

YAN CAN LO MEIN

Steps:

• Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
• Place a stir-fry pan over high heat until hot.
• Add the vegetable oil, swirling to coat the sides.
• Add the garlic and cook, stirring, until fragrant, about 10 seconds.
• Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
• Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
• Cook, stirring, until all the vegetables are tender, about 2 minutes.
• Transfer to a serving plate and serve.
• **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.