LOMAY’S CHICKEN CHOW MEIN (for four)
1 pound egg noodles
peanut or sesame oil
4 or 5 dried black mushrooms, soaked in warm water for 15 minutes,
drained, squeezed dry and thinly sliced
1 cup chicken breast cut into strips
½ cup thinly sliced celery
1 cup thinly sliced Chinese cabbage
½ cup thinly sliced bamboo shoots
½ cup fresh bean shoots, blanched (plunged briefly – a minute, no more – in boiling water)
1 cup julienned carrots, blanched
6 snow peas, stemmed
2 slices fresh gingerroot, shredded
1 garlic clove, crushed
2 scallions, cut into ½ inch sections
2 or 3 tablespoons vegetable oil
1 tablespoon sherry
½ cup chicken stock
1-1/2 tablespoons soy or oyster sauce
1. Prepare the pasta as described on the noodle package (usually cook in rapidly boiling salted water for 7 to 8 minutes, but egg noodles cook quickly – start testing after 5 minutes). Drain and coat with a little peanut or sesame oil. Set aside until needed.
2. Heat the oil in a wok or large skillet. Add the gingerroot, scallions and garlic and stir-fry to brown lightly. Add the chicken and stir-fry a few seconds. Then stir in the sherry and blend. Add all the vegetables except the snow peas and stir-fry one minute more. Add the stock and heat quickly. Cover and cook 3 minutes over medium heat. Stir in the snow peas.
3. Arrange the parboiled noodles on top of the stir-fry mixture, cover and cook 2 minutes over medium heat. Sprinkle with ½ teaspoon sugar and 1-1/2 tablespoons of either soy or oyster sauce. Blend well and serve.