Ming Tsai’s Chicken Chow Mein My Way

May 19, 2023May 19, 20230 4
Ming Tsai's Chicken Chow Mein My Way recipe
in Chinese

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons cornstarch
1/4 1/4 cup dry sherry or 1/4 cup marsala wine
1/2 cup oyster sauce
1 tablespoon finely chopped fresh ginger
1 bunch scallion , white and green parts , sliced 1/8 inch thick
1 teaspoon fresh ground black pepper , plus additional
1 tablespoon sambal oelek
1 lb chicken meat , preferably from legs and thighs , cut into 1/2-inch pieces
1 lb egg noodles , fresh or 1 lb dried lo mein noodles
5 tablespoons canola oil
6 garlic cloves , thinly sliced
2 cups quartered fresh shiitake mushroom caps
3 heads bok choy , cored and cut into 1/2-inch slices
1 cup snow pea pods
1 cup chicken stock or 1 cup low-sodium canned broth
salt ( optional )

Nutrision Information

Servings Per Recipe
4-6
Calories
479
Sugar
7g
Fat
21g
Chicken chow mein is a popular Chinese-American dish, but this recipe from chef Ming Tsai puts a unique spin on the classic. His 'my way' version is loaded with fresh vegetables like bok choy and shiitake mushrooms, and has a flavorful sauce made with oyster sauce and sambal oelek. This dish is perfect for a quick and easy weeknight meal, and is sure to satisfy even the pickiest eaters in your family. Plus, it's a great way to use up any leftover vegetables you may have in your fridge!

Instructions

1.In a small bowl, whisk together 1 tablespoon cornstarch and the wine until smooth.
2.Add the oyster sauce, ginger, scallions, 1 teaspoon black pepper, and sambal oelek. Stir and set aside.
3.In a large pot of boiling salted water, cook the noodles until just tender. Drain and return the noodles to the pot, tossing them with 2 tablespoons of the oil.
4.In a large nonstick skillet or wok, heat the remaining 2 tablespoons of oil over high heat. Add the garlic and cook until fragrant, about 10 seconds.
5.Add the chicken and stir-fry until almost cooked through, about 3 minutes.
6.Add the mushrooms, snow peas and bok choy. Stir-fry until almost cooked through, about 2 minutes.
7.Add the sauce and bring to a boil. Reduce heat to medium and simmer until sauce thickens, about 2 minutes.
8.In a small bowl, whisk together the remaining 1 tablespoon cornstarch and the chicken stock until smooth. Add this mixture to the skillet and cook until the sauce is thickened, about 2 minutes.
9.Serve the stir-fried vegetables and chicken over the noodles.
10.Garnish with scallion greens and additional black pepper, if desired.

PROS

This dish is a great way to get your daily dose of protein and vegetables, and is packed with flavor.

The recipe is easy to follow and flexible, allowing you to sub in different vegetables or proteins depending on your preferences.

CONS

The oyster sauce in this recipe can be high in sodium, so it should be enjoyed in moderation as part of a balanced diet.

It can also be difficult to find some of the specific ingredients, such as sambal oelek.

HEALTH & BENEFITS

This dish is relatively healthy, providing a good source of protein and fiber from the chicken and vegetables.
Bok choy, specifically, is rich in vitamin C and a range of antioxidants that can benefit heart health, digestion, and immune function.

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