Ingredients:
1 pound mung bean
sprouts, drained thoroughly
1 pound lean beef
2 tablespoons Kikoman Soy sauce
2 tablespoons Kikoman
Teriyaki sauce
¼ cup water
2 tablespoon
cornstarch
½ pound dry wonton
noodles
1 medium ribs celery
1 medium ribs Bok Choy
½ pound fresh
mushrooms
1 chard stalks
1 red bell pepper
½ red onions
4 vegetable oil
1
package Seasoning Mix Chow Mein
1 tablespoon red
wine (Merlot or Cabernet)
2
tablespoons honey
1 carrot, cut
into wheels
Salt and black pepper,
to taste
Preparation:
In a big bowl combine
the ingredients for the marinade 1 tablespoon Kikoman Soy sauce, 1 tablespoon Kikoman
Teriyaki sauce, honey, red wine, water and package Seasoning Mix Chow Mein.
Add 1 tablespoon cornstarch last.
Cut the beef into thin
strips. Add beef to marinate. Marinate beef for 30 minutes.
Prepare the sauce in a small bowl dissolving 1 tablespoon
cornstarch with 4 tablespoons water. Add 1 tablespoon Soy sauce, 1 tablespoon
Teriyaki sauce, salt, pepper and 1 tablespoon cornstarch and whisk mixture and
set aside.
Soften the dry wonton noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables and dry them thoroughly. Cut the celery, chard stalk and the Bok Choy into 1/2-inch pieces on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the red onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
When cooking the Bok Choy, the celery, the red bell pepper, the chard stalk, mushrooms and the carrots, add 1/4 cup of water and cover while cooking, and finished them doing a stir-frying. Add more oil if needed.
Give the sauce a quick re-stir. Add all the ingredients back into the wok. Add the mung bean sprouts. Add the sauce, stirring quickly to thicken. Mix everything together. Pour the cooked vegetable and sauce mixture on top of the noodles.
Soften the dry wonton noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables and dry them thoroughly. Cut the celery, chard stalk and the Bok Choy into 1/2-inch pieces on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the red onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
When cooking the Bok Choy, the celery, the red bell pepper, the chard stalk, mushrooms and the carrots, add 1/4 cup of water and cover while cooking, and finished them doing a stir-frying. Add more oil if needed.
Give the sauce a quick re-stir. Add all the ingredients back into the wok. Add the mung bean sprouts. Add the sauce, stirring quickly to thicken. Mix everything together. Pour the cooked vegetable and sauce mixture on top of the noodles.
You can garnish the Chow Mein with toasted sesame seeds, if want
it. Serve hot.
Serve 4
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