In
American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat
(chicken is most common but pork, beef or shrimp can be used), onions and celery.
It is often served as a specific dish at westernized Chinese restaurants.
There
are two main kinds of chow mein available on the market: 1) Steamed chow mein,
and 2) Crispy chow mein, also known as Hong Kong style chow mein. The steamed
chow mein has a softer texture, while the latter is crisper and drier. Crispy
chow mein uses fried, flat noodles, while soft chow mein uses long, rounded
noodles.
Crispy
chow mein has either onions and celery in the finished dish or is served
"strained", without any vegetables. Steamed chow mein can have many
different kinds of vegetables in the finished dish; most commonly including
onions and celery but also sometimes carrots, cabbage and mung bean sprouts as
well. Crispy chow mein is usually topped with a thick brown sauce, while
steamed chow mein is mixed with soy sauce before being served.
There
is a regional difference in the US between the East and West Coast use of the
term "chow mein." On the East Coast, "chow mein" is always
the crispy or Hong Kong style. The steamed style using soft noodles is a
separate dish called "lo mein". On the West Coast, "chow
mein" is always the steamed style, the crispy style is "Hong Kong
style".
The
crispy version of chow mein can also be served in a hamburger-style bun as a Chow
mein sandwich.
Chow
mein is mentioned as early as 1920, in the novel Main Street by Sinclair Lewis.
Quick
and easy main dish.
Easy Chow Mein
Recipe
adapted from Betty Crocker
Ingredients:
1
pound ground beef
3
stalks celery, chopped
1
red bell pepper, seeded and chopped
1
(12 oz.) bottle teriyaki baste and glaze
1
(8 oz.) can water chestnuts, drained
2
cups coleslaw mix (bag shredded cabbage & carrots)
3
cups chow mein noodles
Directions:
In skillet, cook beef over medium high heat,
about 5 to 7 minutes, stirring frequently, until beef is cooked through and no
longer pink. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring
frequently, until vegetables are tender, drain.
Stir in teriyaki baste and glaze and water
chestnuts. Cook about 2 minutes, stirring frequently, until heated through.
Remove from heat. Stir in coleslaw mix. Serve
over chow mein noodles. Enjoy!
Love chow mein!! Looks delish. :)
ReplyDeletethis is great
ReplyDeleteThanks to all.
ReplyDeleteI love how easy you've made this! Delish!
ReplyDeleteThanks!
DeleteSuper easy! What a great use for ground beef, too.
ReplyDeleteThanks!
DeleteMy Mom used to make this when I was a kid!! Brings back memories!
ReplyDelete