Wok in the Park Subgum Chowmein

wokintheparkrestaurant.com

John Reese

(Recipe feeds about 4)

2 cups diced chicken(or protein of choice)

½ cup vegetable oil, (2 tbs if only using veggies, seafood or steamed tofu)

4 cups chicken broth,(or veggie broth)

subheading: The “Sup” (or 10):

2 cup celery

subheading: ½ cup each of the following:

Onion, bell peper, waterchesnut, bamboo shoot, peapod, cabbage, carrot, white mushroom, & roasted cashews

2 cloves garlic, minced

1” ginger, minced

subheading: Sauce(mix together):

4 tbs soy sauce

2 tbs oyster sauce

2 tbs michu rice wine or sherry

2 tbs brown sugar

¼ to ½ tsp white or black pepper to taste

4 tbs cornstarch mixed with 6 tbs cool water

(Chopped green onion and extra cashews for garnish, optional)

Cut all your veggies diagonally, about ½” long and ¼” thick

Heat oil in wok til bubbly, toss in chicken, stir fry til ½ cooked (just white outside, this is called blanching), 1 to 2 min

Turn off flame & pour off excess oil, discard, or save for later

With the small amount of oil left sauté garlic and ginger, medium heat til fragrant, about 30 seconds, toss with meat, brown a little for roasty flavor

Add broth, turn up heat to high

when rapidly boiling add veggies(if too soon veggies overcook)

as it comes to boil again, add sauce( premix sauce to add quickly)

when it comes to boil again add cornstarch/water mix, cook for a minute longer to fully incorporate the starch

Directions at wokintheparkrestaurant.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer