Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Lo-Mien Recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Lo-Mien Recipe?),it will help you,my kids.
Does anyone know how to make Lo-mien like at the chinesse resturants?
Answer:
Lo Mein
1 tablespoon white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 lb boneless skinless chicken breasts
Sauce
1 tablespoon soy sauce
1/2 cup chicken broth
1 tablespoon vegetable oil
2 scallions
4 ounces snow peas
4 ounces mushrooms, quartered
1 carrot, cut in matchstick pieces
1/2 lb egg noodles, cooked
In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover.
Let sit for 30 minutes. Drain well. Discard the marinade.
In a small bowl mix together the sauce ingredients. Set aside.
In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked.
Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly.
Mix with the meat. Pour in the sauce.
When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the needles are hot.
ENJOY!!!
http://chinesefood.about.com/od/lomeinre...
Here's my recipe for the chicken version:
CHICKEN LO MEIN
3 boneless, skinless chicken breasts
1/2 pound snow peas
1 cup carrots, cut julienne style (thin sticks)
1 1/2 cups cooked spaghetti, break in half before cooking or chineese noodles (tomoshiraga somen)
1 1/4-2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free and reduced sodium chicken broth
1 tablespoon soy sauce or oyster sauce
4 cloves garlic, finely chopped
2 teaspoons fresh gingerroot, finely chopped
1/2 c bean sprouts (optional)
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingredients and stir together with the cornstarch mixture.
Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mixture, add vegetables and pasta and continue to cook another 2 minutes.
Chicken Lo Mein:
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro."
Original recipe yield:
4 servings
PREP TIME 45 Min
COOK TIME 30 Min
READY IN 2 Hrs 15 Min
INGREDIENTS
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 5 teaspoons white sugar, divided
* 3 tablespoons rice wine vinegar
* 1/2 cup soy sauce, divided
* 1 1/4 cups chicken broth
* 1 cup water
* 1 tablespoon sesame oil
* 1/2 teaspoon ground black pepper
* 2 tablespoons cornstarch
* 1 (12 ounce) package uncooked linguine pasta
* 2 tablespoons vegetable oil, divided
* 2 tablespoons minced fresh ginger root
* 1 tablespoon minced garlic
* 1/2 pound fresh shiitake mushrooms, stemmed and sliced
* 6 green onions, sliced diagonally into 1/2 inch pieces
DIRECTIONS
1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: Lookin for a great "Salsa Mexicana" recipe.? NEXT: NONE
Kitty said: Yes.Lo-Mien Recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Lo-Mien Recipe?),it will help you,my kids.
Does anyone know how to make Lo-mien like at the chinesse resturants?
Answer:
Lo Mein
1 tablespoon white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 lb boneless skinless chicken breasts
Sauce
1 tablespoon soy sauce
1/2 cup chicken broth
1 tablespoon vegetable oil
2 scallions
4 ounces snow peas
4 ounces mushrooms, quartered
1 carrot, cut in matchstick pieces
1/2 lb egg noodles, cooked
In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover.
Let sit for 30 minutes. Drain well. Discard the marinade.
In a small bowl mix together the sauce ingredients. Set aside.
In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked.
Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly.
Mix with the meat. Pour in the sauce.
When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the needles are hot.
ENJOY!!!
http://chinesefood.about.com/od/lomeinre...
Here's my recipe for the chicken version:
CHICKEN LO MEIN
3 boneless, skinless chicken breasts
1/2 pound snow peas
1 cup carrots, cut julienne style (thin sticks)
1 1/2 cups cooked spaghetti, break in half before cooking or chineese noodles (tomoshiraga somen)
1 1/4-2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free and reduced sodium chicken broth
1 tablespoon soy sauce or oyster sauce
4 cloves garlic, finely chopped
2 teaspoons fresh gingerroot, finely chopped
1/2 c bean sprouts (optional)
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingredients and stir together with the cornstarch mixture.
Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mixture, add vegetables and pasta and continue to cook another 2 minutes.
Chicken Lo Mein:
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro."
Original recipe yield:
4 servings
PREP TIME 45 Min
COOK TIME 30 Min
READY IN 2 Hrs 15 Min
INGREDIENTS
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 5 teaspoons white sugar, divided
* 3 tablespoons rice wine vinegar
* 1/2 cup soy sauce, divided
* 1 1/4 cups chicken broth
* 1 cup water
* 1 tablespoon sesame oil
* 1/2 teaspoon ground black pepper
* 2 tablespoons cornstarch
* 1 (12 ounce) package uncooked linguine pasta
* 2 tablespoons vegetable oil, divided
* 2 tablespoons minced fresh ginger root
* 1 tablespoon minced garlic
* 1/2 pound fresh shiitake mushrooms, stemmed and sliced
* 6 green onions, sliced diagonally into 1/2 inch pieces
DIRECTIONS
1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
correctness,It's Non-profit and only for informational purposes.
PRE: Lookin for a great "Salsa Mexicana" recipe.? NEXT: NONE
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