Asian culinary meal for one
I have some leftover mixed salad, chow mein, fried preserved egg, and chicken pieces. I bought a few more cans of stewed pork, one bottle of teriyaki sauce, and a packet of carrots. Cooking chicken pieces and egg are included. Today, I am trying out teriyaki sauce.
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: “Preserved turnip, also known as preserved radish, salted turnip, or salted radish, is a pickled radish that can be used as an ingredient or condiment in many dishes. Preserved turnip comes in two varieties – sweet and salty. This sweet variety is preferable for dishes where a sweet, slightly salty edge adds depth of flavour without dominating the dish. More often, the vegetables are fermented in a number of ways. This results in the complete transformation of the flavour and texture of the underlying vegetable. By combining any one of these preserved vegetables with meat, eggs, noodles, or other basic ingredients, you get a uniquely flavoured dish.”
Google: “Teriyaki sauce is a sweet and tangy sauce from Japan. It’s used as a marinade, basting agent, or dipping sauce for meats, fish, and vegetables. Made with soy sauce, sugar, and sometimes garlic and ginger, it has a balanced flavour. The sweetness comes from sugar or honey, and the cooking process gives it a shiny finish. Soy, ginger, and garlic help reduce the sweetness.”
My meal is simple with leftovers and fresh ingredients. 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
60 g chicken pieces
1 carrot, cut to bite size (julienne, matchstick)
2 Tbs minced garlic
1 Tbs minced ginger
enough hot water to soak noodles
a drizzle of oil
oil
pepper
bean shoots
leftover mixed salad
Fried preserved turnip egg
4 eggs
2-4 Tsp preserved turnip
1 Tsp minced garlic (OPT)
oil
pepper
Sweet and salty chow mein sauce
6 Tbs chicken stock
3 Tbs teriyaki sauce (See Note)
3 Tsp dark soy sauce
1 Tbs oyster sauce
1 1/2 Tbs Shao Xing Chinese cooking wine
black pepper
Method
Heat 1 Tbs oil in saucepan on medium heat. Lightly beat the eggs. Then add minced garlic into hot oil, cook for 30 seconds. Next add in beaten eggs, cook for about 2 minutes. Scatter the preserved turnip over the eggs and cook for 1 minute before folding over the egg. Let it cook for 30 seconds, then flipped over and cook until to your liking about 1-2 minutes. Transfer to a plate. Set aside to cool.
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 saucepan 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 saucepan, add another 1 1/2 Tbs of 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 carrots and cook for 2-4 minutes until just tender.
Next add in stewed pork, and chicken pieces. Cook stirring for 1 to 2 minutes. Give the sweet and salty chow mein sauce a quick mix again. Then add the noodles, fried preserved egg 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 mixed salad and bean shoots. Toss for another 1-2 minutes. Taste and season if needed additional soy sauce or pepper. Serve hot as a main 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, broccoli, 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 char siu, roast pork, beef, and seafood. For vegetarian chow mein add the 3 colours capsicums, celery, 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 caramelise sauce.
“Teriyaki sauce has a complex flavour that’s a mix of sweet, savory, tangy, and salty. The sweetness comes from the sugar, honey, or syrup, and the caramelization of those ingredients gives the sauce a shiny glaze. The soy, ginger, and garlic tone down the sweetness. Teriyaki sauce typically contains soy sauce, sugar, sake or mirin. Less traditional recipes may also include garlic, ginger, citrus, or sesame. Be aware of the ingredients that contained nuts if you are allergic. The word “teriyaki” comes from the Japanese words teri, which means luster, and yaki, which means grill or broil. The word originally described a style of cooking where meat or fish was basted with a sweet and salty sauce and roasted over an open fire or on a grill.” You can use fish sauce and soy sauce instead of teriyaki sauce.
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