Cantonese Chow Mein is a stir-fry that is placed on a bed of Chinese steam fried noodles. Because it is a stir-fry the ingredients cook very quickly and therefore it is very beneficial to have all of the ingredients measured, sliced and at hand when you start the cooking process.

I would like to point out that the quantities of ingredients are not something that you have to follow and everybody who wants to cook should learn how to judge the ingredient quantities based on their likes and dislikes. If there is an ingredient that you don't particularly care for don't use it and if there is an ingredient that is commonly used but not included add it. If you really like an ingredient add more.

When it comes to North American Chinese food there are few if any rules.

This dish can be served with or without the noodles, or you can replace the noodles with steamed rice.

As a note, at the end of the recipe, when you are thickening the sauce with the corn starch and water slurry, it will not thicken instantly. You add some and you will think that it is not enough as nothing has happened, so you add a little more and all of a sudden you don't have any sauce at all! Add a little (make sure the liquid in the wok is boiling) and give it a few seconds to react, you must be constantly mixing - after all it is a stir fry!!

Ingredients

• 2 oz dried shiitake (Chinese black) mushrooms (rehydrated for at least 8 hours, or overnight)
• 7 oz Chinese steam fried noodles
• 2 tablespoon peanut oil
• 4 oz beef sirloin, sliced 3/16" thick
• 4 oz pork tenderloin, sliced 3/16" thick
• 4 oz chicken breast, sliced 3/16" thick
• 1 egg white
• pinch sea salt
• pinch black pepper
• 2 1/2 tbsp corn starch
• 1 tsp peanut oil
• 2 oz yellow onion sliced
• 1 tsp garlic, diced
• 1 tsp ginger, diced
• 2 oz snow peas
• 3/4 cup bean sprouts
• 1/3 cup celery, sliced diagonally
• 1 oz green onions, sliced (green part)
• 3 baby bok choy, rinsed and stems separated
• 2 cups water (or enough water to just cover the vegetables)
• 1 1/2 tbsp oyster sauce (quality oyster sauce, it should be similar to a jelly, not a liquid)
• 1 tsp sesame oil
• pinch of black pepper
• 1 tsp Chinese soy sauce (quality)
• 1 tbsp Shaoxing wine
• 1 1/2 tsp granulated sugar
• 1/3 cup water
• 1 1/2 tbsp corn starch

Directions

1. Slice the shiitake mushrooms but do not include the stem which you can save for flavoring in soups or stews or you can discard them. Set aside in a large bowl.
2. Place the Chinese noodles in a large bowl and cover for 5 minutes in boiling water. Drain the noodles and place them on a warmed plate or Pyrex dish.
3. Place the sliced beef, pork and chicken in a bowl. Add the egg white, salt and pepper and mix (using your hand is the best way to mix this). Add the cornstarch and mix until all the meat is covered in a pasty film. Pour the 1 tsp of peanut oil over the top and mix again.
4. Place the 2 tablespoon of oil in a wok or deep skillet preferably non-stick. Allow the oil to just start to smoke. Add the meat and immediately start stirring and flipping, separating the pieces of meat. Continue to stir and flip, it should only take a two or three of minutes to cook the meat, do not overcook as the meat will be cooked some more towards the end. Remove the meat from the pan and set aside.
5. Add the onions to the skillet and stir fry for 30 seconds. Then add the garlic and ginger, stir fry for about 15 seconds.
6. Add the snow peas, bean sprouts, celery, green onions, baby bok choy, and the sliced shiitake mushrooms. Stir fry in the oil for about 1 minute.
7. Add enough water to just cover the vegetables. Allow to boil vigorously for about 3 minutes. If the water is above the vegetables use a ladle to remove the excess water.
8. Add the reserved meat and mix.
9. Add the oyster sauce, sesame oil, pepper, soy sauce, wine and sugar. Mix together and cook for about a minute.
10. Put the water in a bowl and add the cornstarch, mix together to form a slurry (this will thicken the liquid in the skillet). Add a tablespoon of the cornstarch mixture to the skillet and mix, continue to add 1 tablespoon of the cornstarch mixture to the skillet, mixing after each addition, until the desired sauce consistency is obtained.
11. Mix well and then ladle the meat vegetable mixture onto the reserved Chinese noodles.
12. Serve on warm plates.