Cantonese Yee Mein
Saturday, March 03, 2007
I had the hots for Yee Mein on Thursday. People get homesick, I get foodsick. So the next evening, I treated myself to a delicious serving of home-cooked Yee Mein; crispy noodles, green chilli and all. Heaven with a capital 'H'.
I enjoyed it so much I made it again today. My husband's away so I can pull stunts like that :) If I like a particular food, I can eat it for days on end until I get sick and don't want to see it again for the next 2 years.
Here's my easy peasy recipe for Yee Mein. As with Chinese cooking, the measurments are a rough guide. The amount you put in should rock your own taste buds.
Cantonese Yee Mein
2-3 portions of fresh egg noodles
250g of vegetables eg, choy sum, bak choy
250g medium sized prawns; shelled
100g of pork; sliced
50g of pork liver; sliced
1 tsp of garlic, chopped
Oil for frying
1/2 tsp ginger juice
1 tsp Chinese cooking wine
1 tsp light soy sauce
1 tsp corn flour
a dash of pepper
1 tsp ginger juice
1/2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp Chinese cooking wine
1/2 tbsp sesame oil
225 ml water
1/2 tbsp sugar
salt and pepper to taste
5 tbsp water
1. Blanch noodles in boiling water. Remove and drain well. Set aside
2. Do the same for vegetables.
3. Mix marinade ingredients and pork together. Marinate for at least and hour.
4. Mix sauce ingredients. Set aside.
5. Mix cornflour mixture. Set aside.
1. Heat a wok over high flame until it smokes. Add in oil.
2. Fry the noodles until crispy on both sides. Remove and drain well.
3. Add more oil to reheated wok. Fry garlic.
4. Stir-fry marinated pork with the marinade then add the sauce.
5. Stir the corn flour mixture then pour half in. Bring to the boil.
6. Add the prawns and liver. Cook for 2 minutes.
7. Spread the cooked meat and blanched vegetables over the noodles.
8. Add the rest of the cornflour mixture to the remaining sauce. Bring to the boil.
9. Pour the sauce over meat and vegetables.
10.Serve while piping hot.
Note: To obtain ginger juice, pound fresh ginger then squeeze over a fine sieve.
Labels: asian food, one dish meals, she cooks
The Dutchess of Cookalot whipped this up at 8:19 pm