As I’m away this week in Rome to attend some events and take a bit of cheeky time out with a couple of girlfriends with a trip to Florence, I have to post something quick. This is why I’ve opted to be a little bit lazy and post a recipe. Hopefully next week I’ll have some interesting things to post about my time in Rome (I seem to be spending more time here than in Madrid recently!).
This is a version of chow mien that I threw together one evening and have been making ever since. Don’t let the list of ingredients fool you, it is very easy.
I use metric. I have no idea what ounces and pounds are – sorry.
500 – 600g Lean pork, beef or chicken mince (pork is best)
1 tablespoon oil
1 onion diced
1 carrot grated
2 sticks celery diced
½ capsicum diced
2 garlic cloves crushed
2 heaped teaspoons grated ginger
2 tablespoons sherry or Chinese rice wine
2 tablespoons oyster sauce
2 tablespoons soy sauce
½ tablespoon sesame oil
½ teaspoon Chinese five spice powder (or to taste)
½ to 1 cup chicken stock
Noodles to serve (I use Chang’s long life noodles but any work well)
Brown mince in a wok or fry pan and set aside, add oil and sauté onion and celery until soft.
Add capsicum and carrot to onion and sauté stirring for 2 minutes then add ginger and garlic and sauté for a further 2 minutes. Add sherry or rice wine to pan and cook for 2 minutes then add mince and five spice powder.
Add all the sauces (except sesame oil) to mince and cook stirring for 20 – 30 minutes, add cabbage and sesame oil 5 minutes before serving, adding more soy sauce and stock to taste (you don’t want the chow mien to be too dry).
Cook your favourite noodles then top with the chow mien or add the ‘Chang’s Long Life Noodles’ to the chow mien before serving and top with some left over noodles to add crunch.