Sunday, February 13, 2011
Shanghai Flat Noodle Stir Fry
Let’s just say that I had a hard time to figure out what do I call tonight’s dish. It is my original creation based on what I bought in Chinese market and what else was available to me. Even though I bought new carbon steel round bottom wok and seasoned it same day I didn’t want to use it till I stir-fry some green onions and garlic in it to remove the metallic taste. So, my trusty 12” pan was called to duty.
Anyway, fresh ingredients from market were flat
noodles, fresh water chestnuts and Lap Chong (Chinese sausage). I bought 2 kinds but in this dish I used pork and duck liver Lap Chong. I have used this sausage before many times but never correctly. I have never steamed it before using it in a recipe. What a difference the 20 minute steaming makes! It is so good! And so was this meal. Let’s just say that my wife was just oo-hing and ah-ing through the whole meal. Of course, the fact that Shanghai flat noodles have incredible texture if cooked correctly doesn’t hurt. Here is just a recall of ingredients and process. Very, very seldom do I use somebody else’s recipes, so do the same, be creative. If I remember correctly I used garlic, ginger, green onions, Chinese black mushrooms, fresh water chestnuts, steamed Lap Chong, green beans, red pepper and chicken tenders. Sauce included soaking water from mushrooms, rice wine, Hoisin sauce, Oyster sauce, Sriracha and sugar. It is another must have again and soon stir fry. Shanghai