Chicken Chow Mein
|Fried noodles||1 Cup (16 tbs)|
|Dry sherry||2 1⁄2 Tablespoon (Divided)|
|Soy sauce||2 Tablespoon (Divided)|
|Cornstarch||3 Teaspoon (Divided)|
|Boneless, skinless, whole chicken breasts||2 , cut into 1-inch pieces|
|Boneless lean pork||8 Ounce, cut into 1-inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Ginger piece||1 , pared and finely chopped (1 Inch Square)|
|Garlic||1 Clove (5 gm), crushed|
|Deveined shelled shrimps||8 Ounce|
|Yellow onions||2 Medium, chopped|
|Red bell pepper/Green bell pepper||1 , thinly sliced|
|Celery stalks||2 , diagonally cut into 1-inch slices|
|Green onions||8 , chopped|
|Cabbage||4 Ounce, shredded (1/4 Of Small Head)|
Prepare Fried Noodles; set aside.
Blend 1/2 tablespoon of the sherry, 1/2 tablespoon of the soy sauce and 1 teaspoon of the cornstarch in large bowl.
Add chicken and pork; toss to coat well.
Cover and refrigerate 1 hour.
Combine water, bouillon granules, remaining 2 teaspoons cornstarch, 2 tablespoons sherry and 1 1/2 tablespoons soy sauce in small bowl; set aside.
Heat oil in wok or large skillet over high heat.
Add ginger and garlic and stir-fry 1 minute.
Add chicken and pork; stir-fry until pork is no longer pink, about 5 minutes.
Add shrimp; stir-fry until shrimp turn pink, about 3 minutes.
Add all vegetables to wok.
Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.
Add bouillon-soy sauce mixture to wok.
Cook and stir until sauce boils and thickens, then cook and stir 1 minute more.
Arrange Fried Noodles on serving plate; spoon chow mein over noodles.