Wok Wednesday – 肉丝炒面
Ah. Wok Wednesday has made a return to Old Church cottage.
Tonight we had a Beijing inspired dinner and reminisce. One year ago today we were freezing our bottoms off in Beijing, walking on the Great Wall of China and exploring the cities’ temples, palaces and parks.
We made ‘Back Street’ noodle stir fry and a pot of Chinese green tea in the teapot we brought back from Beijing! ‘Back street’ noodles was beef chow mien from what we think was the local takeaway in our hotels district, it was a one woman show and a delivery boy coming back and for, there were a few tables though so we sat in to eat. In no more than 5 minutes we had a melamine plate stacked high with chow mien! It only cost 60 pence a portion too.
For the stir fry, we first marinated pork steak strips in a oil, lime juice, soy sauce, ginger, chilli, garlic, 5 Spice and honey mixture.
After 15 minutes we set the pork to fry in a wok, then added onion, bell pepper, cabbage, broccoli and carrot, we stir fried this until it was cooked through, then chucked in some noodles and mixed it all together. Ròu sī chǎomiàn! ‘Chǎomiàn’ was probably the only word we managed to use successfully in Beijing.