Sunday, January 9, 2011

Chow Mein

Recipe adapted from The Australian Women's Weekly Kid's Cooking book, page46


1 tablespoon vegetable oil
500g lean beef mince
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 tablespoon curry powder
1 cup frozen carrot, pea & corn mix
150g rehydrated shitake mushrooms
1 cup (250ml) chicken stock
⅓ cup (80ml) oyster sauce
2 tablespoons soy sauce
450g fresh thin egg noodles
½ small Chinese cabbage, shredded coarsely

  1. Heat oil in wok or large frying pan; stir fry mince, onion and garlic until mince is browned. Add curry powder; stir-fry about 1 minute or until fragrant. Add frozen carrot, pea & corn mix, mushrooms; stir fry until vegetables soften.
  2. Add stock, sauces and noodles, stir-fry until combined; bring to a boil. Add cabbage, reduce heat; simmer, uncovered, tossing occasionally for about 5 minutes or until vegetables are just soft.

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