First I boiled the noodles.
After I drained the noodles I fried them a little and set them aside. Next went the chicken and green onions. I used House Of Tsang wok oil infused with garlic and ginger this time. It really made a difference.
Then the fresh vegetables.
Finally the noodles went back in with a little oyster sauce.
Then into the glass pan. Notice my noodles stuck a little because the pan is fairly new and not completely seasoned yet.
Close up.
Sorry I forgot the plated shot. I served it with a little Wonnies Bul Go Ki sauce and dash of Schiracha because I like a touch of heat.
The next time I will add the waterchestnuts I forgot. Another great thing to add is a little leftover finely chopped pork if you happen to have some on hand. It makes a huge difference. I would also recommend keeping an ingredients list since the process picks up momentum and it's easy to forget some things like I did. However it was still really good. As I practice and experiment with asian food a little more I hope to be able to make fusion style dishes like PF Changs does. We like the spicey sauces and ingredients they use. The wok is also a lot of fun. You can whip up a meal in no time if you have the ingredients all chopped up and ready to go. It works well when you don't have a lot of time to spare.
Thanks for viewing!
Topic: Vegetable Chow Mein (Read 1648 times)
