On the odd occasion that we get Chinese/Japanese take-out, you can bet your kimono that my hubby will order avocado maki and prawn California rolls. Although I like sushi a lot, I don’t order it that often. My take-out tactic involves trying out everything on the menu. Well, almost everything (there are a few things on that menu that scares me a little).
A real crowd pleaser and an old time favourite of mine is chow mein. While it does introduce foreign flavours, it’s a safe choice for the less-than-adventurous eaters. What excites me about chow mein is that it is fairly easy to make at home – you can tweak it as you please without any mishaps due to an order getting lost in translation. I kept this beef chow mein quite simple to use at as a base for some wonderful ingredients and flavours.
200 g egg noodles
300 g beef strips
1 teaspoon garlic
1 green pepper, sliced
1 paprika, sliced
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons sherry
1. Cook the noodles according to packet instructions. Once cooked, drain and set aside.
2. Brown the garlic and beef strips in a splash of oil. Add the green pepper and paprika and fry for around 5 minutes.
3. Add the oyster sauce, soy sauce and sherry and simmer at a low heat for about 10 minutes.
4. Add the egg noodles to the beef and simmer for another 5 minutes.
5. Serve hot, and good luck with those chopsticks!