Chinese Mi goreng/Recipe .

Chinese dish Mi goreng/Recipe

Methods

1 Combine sesame oil, oyster sauce, fish sauce, soy sauce, chili sauce, and wine in a small bowl and set aside.

2 Heat the oil in a wok and add garlic. Stir-fry for a few seconds, then add the shrimps and stir-fry over very high heat until they start to change color, about 30 seconds. Add the onion, carrot, scallions, both lots of cabbage, and chilies and stir-fry 2 minutes. Pour in the combined sauces, stirring to mix well. Add the noodles, tossing to mix well and heat through, about 1 minute. Transfer to a serving bowl and garnish with omelet and deep-fried shallots.

Note: Make a very thin omelet, roll it up, and slice thinly.

Recipe Name And Quantity

2 tablespoons sesame oil

2 tablespoons oyster sauce

4 teaspoons fish sauce

4 teaspoons sweet soy sauce

4 teaspoons chili sauce

4 teaspoons Chinese rice wine

1/4 cup (60 ml) vegetable oil

6-8 cloves garlic, chopped

13 oz (400 g) raw shrimps, peeled and deveined, halved lengthways

1 medium onion, thinly sliced

1/2 medium carrot, finely julienned

4 scallions (spring onions), julienned

2 cups (1 00 g) chopped choy sum (Chinese flowering cabbage)

2 tablespoons julienned moist pickled Chinese cabbage (optional)

2-3 large red chilies, seeded and shredded

13 oz (400 g) fresh egg noodles, blanched in boiling water, drained

2 eggs, beaten and cooked to make a thin omelet, shredded

2 tablespoons deep-fried shallots