Veal chow mein
2 servings
30 minutes
Beef chow mein is an exquisite dish of Chinese cuisine that embodies a balance of flavors and textures. Tender meat infused with the aroma of sesame oil and rice wine is stir-fried with crunchy vegetables and savory shiitake mushrooms, creating a harmony of sweet, salty, and umami. The noodles, lightly fried in a wok, absorb the rich sauce, giving the dish a robust flavor. Beef chow mein not only delights gastronomic preferences but is also a true culinary masterpiece that preserves the traditions of Chinese cuisine. It pairs perfectly with green onions for added freshness and lightness. This dish is often found in China's street food but is also an excellent choice for a home dinner, providing a sense of comfort and satisfaction.
1
Cut the veal into thin strips and place it in a bowl. Add starch, 1 tablespoon of rice wine, and 1 teaspoon of sesame oil, mix well and set aside in a cool place for 1 hour. Soak shiitake mushrooms in boiling water.
- Veal: 150 g
- Starch: 1 teaspoon
- Mirin: 2 tablespoons
- Sesame oil: 3 teaspoons
- Dried Shiitake Mushrooms: 3 pieces
2
At this time, boil the noodles but do not cook them fully — usually for 2 minutes. Drain in a colander, let the water drain, and mix with 1 teaspoon of sesame oil.
- Wheat noodles: 100 g
- Sesame oil: 3 teaspoons
3
Clean the sweet pepper and cut it into thin strips. Rinse the pea pods and dry them on a towel. Cut the white part of the green onion into 2 cm long strips and slice the remaining green part into thin rings and set aside. Remove the mushrooms from the water and slice them into thin strips.
- Red sweet pepper: 1 piece
- Green peas: 60 g
- White onion: 2 heads
4
Heat the wok to 210 degrees, add 2 tablespoons of oil. Sauté the veal, add sweet pepper, pea pods, onion, and mushrooms, and stir-fry for about 1 minute. Then add sugar, the remaining rice wine, and 2 tablespoons of soy sauce, and stir-fry everything for 2 minutes. Add mung bean sprouts and stir-fry for another 2 minutes. Remove from the wok and keep warm.
- Vegetable oil: 3 tablespoons
- Veal: 150 g
- Red sweet pepper: 1 piece
- Green peas: 60 g
- White onion: 2 heads
- Dried Shiitake Mushrooms: 3 pieces
- Brown sugar: 1 teaspoon
- Mirin: 2 tablespoons
- Soy sauce: 3 tablespoons
- Bean sprouts: 100 g
5
Wipe the wok with a dry cloth, then add the remaining oil and fry the noodles, adding the remaining soy sauce.
- Vegetable oil: 3 tablespoons
- Wheat noodles: 100 g
- Soy sauce: 3 tablespoons
6
Place the noodles on a plate, top with veal and vegetable mix, and sprinkle with green onions.
- White onion: 2 heads