Adapted from Ming Tsai
cornstarch
shaoxing wine
oyster sauce
grated ginger
4 scallion whites, save the greens for garnish
black pepper
sambal oelek, or some red chili paste
250 g skinless chicken meat — I prefer the leg/thigh meat
sesame oil
Canola oil to cook
6 cloves garlic, sliced thin
6 (shiitake) mushrooms, quartered
chicken stock
4 heads baby bok choy, core out, sliced
200 g blanched and refreshed egg lo mein noodles
baby bok choy and scallions
not shiitake
FYI, Sambal ulek/oelek is a bright red, thin, and sharp tasting raw chili paste. Didn’t have shiitake so used regular brown button mushrooms, and egg ramen instead of the proper chow mein.
~Jessica
hapa helpings 