Guyanese cooks have mastered the art of Chinese food, this is because of Guyana's rich cultural diversity. One land with six races. This diversity makes our food diverse. Guyanese Chinese food is my absolute favorite, there is so much flavors infused with the oriental seasonings used to prepare chowmein. Here is my very own go-to recipe for this tastee dish!
Chowmein 6 SERVINGS . . .
Noodles
1 pkg Champion chowmein (available at West Indian grocery stores)
1 medium onion julienne in 2 inch strips
1 red bell pepper julienne in 2 inch strips
1 green bell pepper julienne in 2 inch strips
2 celery stalks chopped diagonally
1 8 oz pkg sliced belly mushrooms
1 cup broccoli florets washed and cut in halves
3 stalks green onion chopped (garnish)
1 tbsp freshly chopped cilantro (garnish)
10 – 12 tsp Sesame or canola oil for sautéing
2 tsp mushroom soy sauce
Sauce
¼ cup hoisin sauce (available at Oriental grocery stores)
¼ cup stir fry sauce (available at Oriental grocery stores)
3 tbsp lite soy sauce
2 inch piece of ginger finely grated
3 garlic cloves finely grated
¼ tsp crushed red pepper flakes
3 tsp brown sugar
1 ¼ tsp Chinese five spice (available at oriental grocery store)
Utensil – Wok or large skillet
Bring 4 quarts water to boil, add 1 tsp salt to water; when water comes to a boil add noodles and cook for 5-7 minutes (DO NOT OVRER COOK). Drain noodles in colander in sink, run cold water over noodles to stop cooking process. Drain water from noodles, leave noodles in colander, add the 2 tsp of mushroom soy sauce and about 2 tsp of sesame or canola oil to noodles; using your fingers mix in the soy sauce and oil to noodles (this is to keep noodles moist and add equal coloring). Set aside.
In the meantime make sauce by combining hoisin sauce, stir fry sauce, lite soy sauce, ginger, garlic, pepper flakes, brown sugar and five spice in a small pot; bring to a boil, remove from heat at once, set aside.
In wok or skillet, heat 3 tsp sesame or canola oil until hot but not smoking, sauté onions, peppers, celery and mushrooms for about 5-8 minutes until onions begin to sweat and all water is evaporated, transfer vegetables to a clean bowl, return skillet or wok to heat, add another 2 tsp oil sauté broccoli for 2 minutes, add broccoli to other vegetables.
Return skillet or wok to stove add 2 tsp oil, add noodles to skillet or wok, using wok utensils or two wooden spoons toss noodles for about 3 minutes until noodles are heated, add cooked vegetables and toss for another 3 minutes, add sauce and toss for 2 minutes, cover and let cook for another 2 minutes, remove from heat, garnish with green onions and cilantro. Serve hot.
