Bami Goreng
My Chow Mein
Marinated about 150g strips of pork loin in:
½ T light soy sauce
½ T oystersauce
½ T shaoxing ricewine
Stirfry on high heat to brown but not done yet.
Set aside.
Soak 3 chinese dried mushrooms (shii-take) for at least 1 hour.
Squeeze, cut in strips, disregard the stems.
Cook according to instructions:
150g egg noodles (I used Tai Ming Chinese Wokmie, nice and thick like udon)
Drain and thoroughly rinse with cold water.
Add a splash of sesame oil to prevent sticking.
Set aside.
Stirfry for 30-60 seconds:
1 T chopped garlic
1 T chopped ginger
½ T chopped chilipepper
5 green beans thinly sliced in an angle
soaked and sliced Chinese mushroom
Add the cooked noodles.
Stirfry for a minute or so.
Add sauce:
1T light soysauce
1T shaoxing ricewine
½ T oystersauce
Heat through.
Add stirfried pork.
Heat through.
Taste and add soysauce or salt if needed.
Add finely sliced spring onion and a splash of sesame oil.
Serve and eat!
I actually think this was the first time I cooked chow mein, or what we call "bami goreng". I didn't use a recipe, I just used some ingredients I had in my fridge and freezer and I think it turned out quite nice. I decided that like Italian spaghetti dishes it's best to not overcrowd it with ingredients. If you want more vegetables, serve a vegetable side-dish! I did, I made Choy Sum.