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CHOW MEIN

February 7, 2011

In my family this was always known as “Chow Ming”.  It was a wonderful construction using Chicken Noodle soup and dried green beans from a  packet.   A version can be found here.  I have made it a bit more healthy by omitting the soup.

Makes 4 meals.

2 cups cooked rice

1 tbspn oil

1 onion peeled and chopped

2 carrots peeled and sliced into batons

3 cups of  mixed green vegetables sliced into batons or chopped into bite sized pieces (cabbage is sort of compulsory use zucchini, beans etc for the rest.  If adding peas, add them at the last minute. )

2 tspns crushed garlic

1 tspn crushed or finely chopped chillis

2 tspns crushed or finely grated ginger

1 tspn tumeric (optional)

3 lean pork steaks (sliced into bite sized strips)

2 cups water

METHOD

1.   Heat oil in pan.   Add onion and vegetables (except peas).  Stir fry on medium hot heat with garlic and ginger for 2 minutes then remove vegetables from pan.

2.  Add pork to pan with chillis, curry powder and tumeric stir fry until well browned and you can smell the spices.  Add water to the pan and bring to a gentle simmer.  Cook gently for 5 minutes, stirring occasionally.

3.  Add vegetables to pan and simmer gently for another 5 minutes until water is almost all absorbed. If too dry add a small amount of water.

3.  Add cooked rice (and peas if you are using them) to pan and  heat through gently, stirring all the time until liquid is all absorbed.

Serve with soy sauce.  Freeze, thaw in fridge and reheat as required.

Variations: Traditionally you add a fried egg to the top of each bowl when serving this dish.

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