Chipotle Chicken
January 8, 2017
Athena Omelette
January 19, 2017
I remember eating this as a kid. My Dad and his Mother made this and we called it Chop Suey back in the 70s. It was served it over white rice and topped with fried chow mein noodles. They used those cans of pre-fried chow mein noodles from low mein. As a kid I loved those and while recreating this recipe I tried them again but my adult bastards couldn't take it...they were horrible. I decided to go authentic instead and made use of fresh chow mein noodles instead and it turned out drastically better. A simple broth and soy cooking sauce and crispy vegetables pair nicely with the thinly cut pork.
Stir-frying is a great place to start when learning how to cook because it is a style of cooking that is fairly difficult to mess up. Most of the time spent making this meal is in the prep and not the cooking time. Starting with finely sliced meat and a high heat you don't have to cook it long until its done. You heat the vegetables till they are hot but are still crispy. There is usually a cooking sauce that is thickened with cornstarch and once thick, the dish is ready.
Slice pork in thin pieces against the grain ⅛-inch thick. Slice celery diagonally ⅛-inch thick. Slice onions in very thin slices or slivers.
To make the cooking sauce put the soy sauce in a bowl and stir in cornstarch until dissolved. Stir the broth in and set aside.
Cook noodles to the package directions, drain and keep warm.
In a large frying pan or wok over high heat, add 2 Tablespoons oil. When oil is hot add the pork strips, cook and stir-fry for 5 minute or until meat is browned but not dry. Remove the meat.
Add 1 Tablespoon oil. When hot, toss in the celery and onions, stir fry for 1 minute. Add the water chestnuts and mushrooms and stir fry till mushrooms have softened, about 4 minutes. Add the meat back in. Give the cooking sauce a stir to reincorporate the cornstarch and pour it in the wok. Stir and cook just until sauce is thickened. Serve immediately over the noodles.
