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Chinese cook book

Chapter 22: CHOW MEIN
By Vernon Galster
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About This Book

A practical manual provides straightforward, American-accessible recipes and techniques for preparing Chinese-style dishes at home, with detailed ingredient lists, step-by-step cooking directions, and variations for meats and vegetables. It covers several chop suey and chow mein preparations, eggs fo yung, bird’s nest soup, war mein, and rice cooked in a traditional method, and explains the use of imported flavoring sauces, mushrooms, water chestnuts and bamboo shoots. Emphasis falls on high-heat wok-style cooking, cornstarch thickening, serving suggestions, and adapting recipes for different tastes and available supplies.

CHOW MEIN

(Fried Noodles Covered with Chop Suey)
For Two Portions
1 POUND NOODLES (Must be freshly made. Shake apart.)
1 EGG (Scrambled and cut in fine shreds.)
½ POUND LEAN PORK (Cut in fine shreds.)
½ CUP CELERY (Cut in fine shreds.)
½ CUP CHINESE MUSHROOMS (Cut in fine shreds.)
5 CHINESE WATER CHESTNUTS (Pare and cut small and thin.)
½ CUP BAMBOO SHOOT (Cut in fine shreds.)
½ CUP CHICKEN OR BEEF STOCK.
1 TEASPOONFUL CHINESE SALTY SAUCE.
1 DROP SESAMUN OIL.
1 TEASPOONFUL CORNSTARCH. (Dissolve in a little water.)

After shaking the noodles well apart, drop them in hot lard at least 3 inches in depth, the same you would in French frying potatoes. Fry about 4 minutes and turn the noodles over. When done to an orange color, drain and place on a large platter and cover with the Chop Suey, made as follows:

Fry the pork until half done, using a tablespoonful of lard or meat fryings. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cup stock and stew on a high flame (use tight fitting lid) for about 10 minutes. Then stir in the cornstarch and sesamun oil. Cover the fried noodles evenly with this Chop Suey and garnish by covering the entire food with the shreds of fried egg.

Serve with Chinese tea and Li Chee nuts.