This was too much work for one person with one wok. But, it tasted great.
Chow Mein Noodles
1 package 397g of Farkay Chow Mein Noodles
4 green onions, chopped.
Bring 8c (I really didn’t measure) of water to a boil in a large pot. Add noodles and cook for 2 minutes. Drain and set aside.
In a wok, heat some oil. Add onions and stir fry for a bit.
Add three gobs of oyster sauce, one good glug of soy sauce, and a drizzle of sesame oil. (yeah, I totally didn’t measure these either) Cook for a short while. (or time it)
Add the noodles back in and toss to coat. Fry for a bit.
Honey Sriracha Chicken Bites
Two largish chicken breasts. (probably 1lb total)
2 cloves of garlic, chopped fine
2 tbsp Sriracha sauce
1 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp rice vinegar
a lot of corn starch
1 tsp sesame oil
1 tbsp sesame seeds
1 or 2 green onions, chopped.
plus some cooking oil
First, prepare the sauce by combining Sriracha, Soy sauce, honey, and vinegar. Set aside.
Cut chicken breast into 1/2 to 3/4″ cubes. Completely coat these in corn starch.
Heat some cooking oil in a wok on high. Cook the garlic for 30 seconds.
Add the chicken and fry until golden. 5-7 minutes. I had to do the chicken in two batches. I added new oil for the second batch, but didn’t do the garlic the second time. Then, before the next step I returned the first batch of chicken to the wok.
Add the sauce to the chicken in the wok and toss to coat. Cook for three minutes at a lower temperature.
Transfer to serving dish. Drizzle with sesame oil. Garnish with sesame seeds and green onions.
Orange Garlic Pork
about 1/2 lb of pork leg, chopped into bite size chunks. (thin and long is better)
1 tsp soy sauce
1/2 tsp corn starch
1/2 tsp rice vinegar. (original recipe asked for rice wine, but I didn’t have that. Probably doesn’t matter because I barely followed the original recipe except for the batter.)
Marinate for at least 20 minutes
2 oz flour
1 oz corn starch
1/2 tsp baking soda
1/2 cup water
1/2 an egg
1 tsp cooking oil
sift together dry ingredients. Mix together wet ingredients. Combine. My batter was probably a bit on the thin side so next time use less water. (There was plenty of batter left over at the end.)
Prepare a deep fryer or a pot with enough oil to deep fry the meat.
Add the meat to the batter.
Drop the battered meat pieces into the oil one at a time. Fry until golden. This will probably have to be done in a few batches. Remove and place on paper towel to drain.
VH Chinese Orange Ginger sauce.
2 cloves garlic, chopped fine.
In a wok, heat up some oil. Add chopped garlic and fry for a few seconds. Add VH Orange Ginger sauce. Fry until the sauce is bubbling. Add the pork and toss to coat. Continue cooking for a while.