Banjo Hangout Logo
Banjo Hangout Logo

Premier Sponsors

370
Banjo Lovers Online


Chow mein or chop suey recipes?

Want to hide these Google ads? Join the Players Union!
Nov 18, 2019 - 3:34:32 PM
29609 posts since 3/5/2008

Anyone have a favorite method of making these classic Chinese-American recipes? Please share!
Liz

Nov 18, 2019 - 4:27:24 PM
Players Union Member

Brian T

Canada

15854 posts since 6/5/2008

1. Grow your own Mung Bean sprouts. Crunchy. Multi-seed mixes not so good.
The beans are little green things. Make plastic screen insert tops for 1-quart canning jars.
One tablespoon beans per jar will turn out to be lots or sprouts. Start a new jar every 2-3 days. In a dark place, soak overnight with 2C water. Dump out thru the screen and add 1 tablespoon water. About 5 days at 75F. Really good in salads, too. The jars have to be very well washed after every batch.

2. Prepare Farkay Steam-Fried noodles with boiling water or diluted chicken/beef stock.
A few minutes will soften them just fine.

3. Fine dice leftover cooked chicken. Stirfry with a few drops of sherry, Sesame oil and light Soya sauce. Regular soya sauce will stain the food too darkly.

I can eat that stuff like a sumo wrestler.

Edit:  I don't make chop suey.  Not a big fan of sloppy wet asian foods.  Pineapple Beef is fairly dry and #1 is a huge wok full of shrimp fried rice.

Edited by - Brian T on 11/18/2019 16:35:42

Nov 18, 2019 - 5:43:48 PM
likes this

Banjo Lefty

Canada

1714 posts since 6/19/2014

I order take-out. Cheap, tasty, quick, and zero clean-up afterwards.

Nov 18, 2019 - 5:52:10 PM

figmo59

USA

29609 posts since 3/5/2008

quote:
Originally posted by Banjo Lefty

I order take-out. Cheap, tasty, quick, and zero clean-up afterwards.


Death by..MSG....!

Nov 18, 2019 - 6:59:04 PM
likes this

bubbalouie

Canada

12928 posts since 9/27/2007

Terry makes killer Chinese food . Never the same way twice. It's all just veggies, sprouts, noodles ,meat & other good stuff in different combinations. 

You don't need to buy the crystal MSG It's already in a lot of ingredients that you use anyway.

Soy sauce, fish or oyster sauce & mushrooms  are sources of umami.

 https://foodinsight.org/the-umami-factor-4-surprising-facts-about-msg/

Nov 18, 2019 - 11:18:17 PM
likes this
Players Union Member

Brian T

Canada

15854 posts since 6/5/2008

Pretty much where I started cooking.
Chow Mein and Fried Rice are straight forward and fast to put together.
My oldest wok, spoon and cleaver are almost 50.

Nov 18, 2019 - 11:25:36 PM
likes this

figmo59

USA

29609 posts since 3/5/2008

Pea pods..n water chestnuts are good...
I like ginger root..

Nov 19, 2019 - 2:37:39 AM
likes this
Players Union Member

Nels

USA

5701 posts since 12/10/2012

After we fix a pot roast for dinner one night in a crock pot....there's usually enough shredded meat and gravy to add sprouts/veggies to for chow mien the next night.

Nov 19, 2019 - 7:16:58 AM
likes this

bubbalouie

Canada

12928 posts since 9/27/2007

Frozen pot stickers are a quick & easy dish. Throw them in a non stick pan with some oil & brown them up.

Add some water, cover & steam for a while. You can steam first & fry after too.

You can use whatever dipping sauce you like. We use sweet Thai chili sauce & one I make from a recipe I found on the net.

2 Tbs. lite soy sauce

1 Tbs. rice vinegar

2 Tsp. sesame oil

1/2 Tsp. hot chili flakes

1 whole green onion chopped fine.

Nov 19, 2019 - 10:39:33 AM
like this

DRH

USA

94 posts since 5/29/2018

Add your soy sauce last to stop it from soaking into the noodles. Here is my favorite brand, available at all Asian grocers and some upscale supermarkets.


 

Nov 19, 2019 - 4:00:33 PM
like this

figmo59

USA

29609 posts since 3/5/2008

I ended up using a combination of chicken thighs, peppers, onions, and pea pods, with a sauce made of ponzu, garlic, ginger, sesame oil, brown sugar, oyster sauce, and this stuff, which we got today from an Asian market. It's a mix of hot chilies, oil, peanuts, and soybeans, and I think it may be Al's new favorite condiment:


 

Edited by - figmo59 on 11/19/2019 16:01:54

Nov 19, 2019 - 6:17:53 PM

119 posts since 4/25/2016

Lo mein noodles from the local Vietiemese grocery, chopped ginger, garlic, and onion. Fry up those veggies in some vegetable oil and when they're about done throw in the lo mein. Toss in a bit of sauce of your choice and some chili paste and you're good to go.

Nov 19, 2019 - 6:25:20 PM
likes this

119 posts since 4/25/2016

quote:
Originally posted by Brian T

Pretty much where I started cooking.
Chow Mein and Fried Rice are straight forward and fast to put together.
My oldest wok, spoon and cleaver are almost 50.


I know what you mean there. My cast iron will probably be given away in my will.

Nov 19, 2019 - 6:25:41 PM

bubbalouie

Canada

12928 posts since 9/27/2007

Bragg All Purpose Seasoning Liquid Soy

This is what we use.  DRH I discovered Maggi from some guys at work.

Liz That sounds good but I can't read the label on the jar! Same as the french on mine!

Nov 19, 2019 - 7:41:37 PM
likes this

DRH

USA

94 posts since 5/29/2018

quote:
Originally posted by bubbalouie

Liz That sounds good but I can't read the label on the jar!


I just asked the resident Chinese person.  The label reads Sa An's Chili Oil.  Its the same stuff they put on the table in a little dish at Vietnamese, Thai, and Chinese restaurants.  Hot stuff! 

Nov 20, 2019 - 5:31:11 AM
likes this

figmo59

USA

29609 posts since 3/5/2008

And for tonight's main event, I will attempt General Tso's Chicken.

Nov 20, 2019 - 6:27:32 AM

figmo59

USA

29609 posts since 3/5/2008

Long as it ain't ..
Egg Foo Yuck....

Hangout Network Help

View All Topics  |  View Categories

0.3125