CHINESE TAKE-OUT MADE IN YOUR KITCHEN
A recipe for those who do not have a good Chinese "Take Out" restaurant close by.
You are going to love this and your family is going to love you for making it!
Printed from THEGUTSYGOURMET.NET
• 1 Packet of seasoning mix from a pkg. of noodles (Save the other Packet) Dissolve the seasoning mix in 2 cups of hot water in a bowl and add the noodles to the water. Let the noodles soak up the liquid. (about two hours, adding more water if necessary until the noodles are soft and pliable.) Set aside in refrigerator until ready to pan fry. CHICKEN, SHRIMP, PORK OR BEEF:
• 3/4 lb. your choice of protein,(Tender 1/4 inch thick medallions of beef, pork or chicken breast or tenders) Cut all but shrimp cut into 1 x 2 inch strips. • salt, pepper • 1/4 tsp. Chinese 5 spice powder Refrigerate until ready to cook. VEGETABLES: • 1 Carrot, sliced diagonally • 1 Tbl. Fresh ginger, diced • 4 Shitake mushrooms, sliced • 1 cup cubed bell peppers, any or all colors • 1 cup yellow onion, chopped into larger pieces • 1 cup bean sprouts, • 1/2 cup diced scallions, • 1/2 cup steamed snap peas Cook the snap peas in the micro-wave on high for 90 seconds. Drop immediately into ice water. Set aside** with other vegetables until ready to assemble your "Take Out". **Now is the time to put all your vegetables together in a zip-lock® bag and refrigerate until you are ready to cook your "Take Out". ASSEMBLY: • 1 cup vegetable or peanut oil. 1. In a large non-stick skillet, pour in 1/2 cup of your oil and heat to 375º F. Spread out 1/2 of your softened noodles like a pancake on the bottom of your skillet and fry the noodles until the are golden brown on both sides. Remove the noodles and place on paper towels until you are ready to use. Repeat the frying process with the other half of the noodles, adding more oil if needed. 2. Use the remaining oil to stir fry your pork, chicken, beef, or shrimp. When meat is near done, add the vegetables and stir fry until the onion pieces look translucent. • 1/4 cup dry sherry or Mirin sweet rice wine. • 1 Tbl. Corn starch Pour the wine into the pan and sprinkle the corn starch over the meat and vegetables. If the pan contents look a bit dry, add a bit of water or chicken broth. • 1/2 to 3/4 cup Panda® Mandarin or Orange sauce Drizzle the Panda® sauce over the pan contents and immediately serve over your pan fried noodles.