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Wednesday, January 20, 2016

The Cantonese

Chow mein... from somebody who doesn't know anything about Cantonese cuisine. But it came out pretty good! I made mine with prawns; you could make yours with just veggies, or chicken, or whatever. I love a good stir-fry.

Boil noodles according to instructions on the packet. Mine said submerge in hot water for 5 minutes, so I did that. Once cooked, run under hot water for a bit. Set aside.

In a wok, heat some peanut oil and add a little ginger and garlic. Throw in scallions. Add the prawn and a spoon of dark sesame oil, and stir for a bit. Add any veggies you'd like: I'd go with water chestnuts, mushrooms, bean sprouts.... I added a few cashews and some corn. Add a few spoons of oyster sauce, and a spoon of soy sauce, and toss. (At this point you can add broth to simmer, and then add cornstarch to thicken the sauce, but I avoided this step so I wouldn't have to put cornstarch in.) Finally add the noodles and give the whole thing a toss or two to coat and fry. Throw on a tiny bit of coriander garnish and remove from heat.

Serve (for a personal kick, I broke a dried red chilli onto the dish before serving).