Chicken Chow Mein
1 piece boneless, skinless chicken breast, cut into slivers across grain
dash pepper
2 tbsp light soy sauce
1/4 tsp sugar
1/2 pound fresh bean sprouts
1 medium onion, shredded
1/2 cup mushrooms, cut into sections
1 celery stalk, cut diagonallyy into bite-size pieces
1 small green pepper, slivered
1/2 tsp salt
1 tbsp tapioca starch
1 tsp cooking wine
3 slices ginger
1 pkg crisp noodles
Heat up crisp noodles in oven at 350 for 15 to 20 minutes.
Marinate chicken with pepper, 1 tbsp soy sauce, sugar and wine. Use bowl to prepare sauce with tapioca starch, 1/2 cup water and 1 tbsp soy sauce.
Use 3 tbsp of oil in hot wok, brown ginger, onion and then chicken.
Add vegetables, 1/4 cup water. Stir mix and cover with a lid. Cook with high heat for 3 minutes. Then pour sauce in to boil, and put on top of noodles.
Cantonese Style
1/2 pound egg noodles, and same vegetables and meat as above.
If dried egg noodles are used, first put in boiling water for 3 minutes until noodles are soft. Then remove with sieve and rinse under running cold water for 1 minute. Let drain and dry for 1 hour.
Proceed as above.