Meats Recipes - Basic Chow Mien Supper

Ingredients                        

• 45 ml/3 tbsp sunflower oil

• 8 spring onions (scallions), trimmed and cut into 2.5 cm/1 in lengths

• 6 streaky bacon rashers (slices), rinded and cut into thin strips

• 2 celery sticks, cut into matchsticks

• 100 g/4 oz/2 cups button mushrooms, sliced

• 200 g/7 oz/1 small can bamboo shoots, drained and cut into strips

• 45 ml/3 tbsp soy sauce

• 150 ml/2/3 cup chicken stock

• 5 ml/1 tsp corn flour (cornstarch)

• 15 ml/1 tbsp dry sherry

• 250 g/9 oz/1 packet quick-cook chow mien (or Chinese egg) noodles

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Method:

1. Heat the oil in a large saucepan. Add the spring onions and bacon and fry (sauté), stirring, for 2 minutes.

2. Add the celery and mushrooms and fry for a further 2 minutes, stirring.

3. Add the bamboo shoots, soy sauce and chicken stock. Bring to the boil, half cover and simmer gently for 5 minutes.

4. Blend the corn flour with the sherry and stir into the sauce. Simmer, stirring for 1 minute.

5. Meanwhile soak or cook the noodles according to the packet directions. Drain. Add to the sauce and toss well for 2 minutes over a gentle heat. Serve hot.