Meal for one

I have some leftover broccoli, chow mein and chicken pieces and my dad gave me some bought char siu. I decided to combine them together to make a new dish.

Google: “Chow mein is a Chinese dish made with stir-fried noodles, vegetables, and sometimes meat or tofu. Over time, different regions of China created their own versions of chow mein, using various methods to fry the noodles and different toppings. The dish is known for its rich, dark sauce, which has a perfect mix of sweet and salty flavour, making it hard to stop eating.”

Google: “Char siu is a Cantonese-style barbecued pork that’s sweet, savory, and juicy, and often served with rice. Char siu is typically made with a fatty cut of pork that’s marinated in a sweet and savory sauce, then roasted. The dish is characterized by its red colour, which comes from fermented red bean curd or red food dye. Other ingredients include five-spice powder, honey or other sweeteners, hoisin, oyster sauce, and wine.” I served mine with noodles.

Google: “Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.” I’m happy it turned out colourful, flavourful, comforting, and delicious. Let’s start stir-frying!!!

Ingredients

100 g fresh chow mein
1/2 canned stew pork
80 g chicken pieces
80 g char siu
1/2 broccoli, stem remove, florets and part of stems cut to bite size
2 Tbs minced garlic
1 Tbs minced ginger
enough hot water to soak noodles
a drizzle of oil
oil

Sweet and salty chow mein sauce

6 Tbs chicken stock
4 Tbs light soy sauce
3 Tsp dark soy sauce
1 Tbs oyster sauce
1 1/2 Tbs Shao Xing Chinese cooking wine
2 Tsp sugar
1 Tsp fish sauce
black pepper

Method

Bring enough of water to a boil in a pot. Drizzle some oil, then toss in fresh chow mein. Turn off the heat immediately, let the noodles soak in the hot water for 2-3 minutes. Gently loosen up all the noodles with a pair of chopsticks or tongs (food clipper). Drain chow mein and spread them on a tea towel for about 10 minutes. The tea towel will help to soak the excess moisture. Note: it’s always a good idea to read and follow the package instructions.

Meantime, mix the sauce ingredients in a metal bowl and set aside. Heat 1 Tbs oil in a large pan over high heat. Place chicken pieces in the pan and sear each side for 2-4 minutes, using tongs to turn individually. Remove onto a plate.

Using the same pan, add another 1 1/2 Tbs oil over high heat.  Swirl the oil around to cover the bottom to create a non-stick layer. Sizzle garlic, for 10 seconds, then add ginger for about 2-3 minutes. Stir a few times to release the fragrance. Now add broccoli stems and cook for 5 minutes until just tender.

Next add in broccoli florets, char siu and stewed pork. Cook and stir for 1 to 2 minutes. Give the sweet and salty chow mein sauce a quick mix again. Then add the noodles and the sauce. Cook using metal spatula and a pair of chopsticks to fluff the noodles for 2-3 minutes, stirring often or until sauce is mixed through the noodles. Add in chicken pieces. Toss for another 1-2 minutes. Taste and season if needed additional soy sauce or pepper. Serve hot as a main and with chili sauce is a must for me. Serve it with a cold beer or a glass of white wine. Enjoy!!!

Note:  You may omit Shao Xing Chinese cooking wine and just use stock or mirin. You can add bok choy, carrot, bean shoots best soak in water in an airtight container in the fridge. Change the water every couple of days. This will extend the shelf life longer.

You can add prawns, beef, and seafood. For vegetarian chow mein add the 3 colours capsicums, carrot, Chinese cabbage, kai lan, choy sum and mushroom. You can make sauce thickener: 3 Tbs water plus 1 1/2 Tbs cornflour. I didn’t add as the stewed pork had caramelised sauce.

https://helenscchin.com/2024/12/04/chow-mein-stewed-pork-char-siu-chicken-and-broccoli/

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