Cantonese Shrimp Chow Mein Recipe

We're going to cook Cantonese shrimp chow mein. We're going to use the steamed noodles, and they're already steamed, like that. Then we use about half a pound of noodles. Then you have a pound of shrimp, all cleaned up. Then we're going to marinate it. Same thing, we're going to put a little salt on it, and a little white pepper. Sesame seed oil. Then some egg white, probably about half the egg white, like that. Mix with the salt and the seasoning and the egg all together, the shrimp. Then we're going to put the cornstarch to it to make the coating. So you do that, the first time you do that, little bit by little bit. Don't put too much in, just start a little bit and add it to it. Like this, maybe you need just a little bit more cornstarch in it. See, that's about right, like that. They're not, kind of, kind of a little coating on it, see? Okay, then we put the oil into it. All right, and this is ready to cook, okay? Then now we're going to cook with beansprouts, onions, and green onion, and pipa. Green onion, we're going to cut it, strip like that, and pipa, cut it, little long strip, like that, okay? Kind of, put it here. All right, then we're going to start cooking. First, we have to cook the noodles, and those are already cooked and steamed, but we have to soften them before we get, because we use the, we have to pan-fry them to put on the Cantonese noodle, Cantonese dish, okay? Then we soak that, kind of, kind of soak that in boiling water for just a little bit, like that, and you pick it up right away, just get some moisture to it, you know, and that's it. And because they're already cooked, all right, like that. And now we're going to pan-fry the, pan-fry the noodles. All right, then the way, it's pretty easy, you just put some oil into the heated up pan, the wok, like that, and you turn up the heat, you know, until they, they're real hot. Before, we're going to put the steamed noodle into it, okay, just like that. And you have to turn, turn the fire lower, because otherwise they will burn. Yeah, because the Cantonese dish, you need to pan-fry the noodles, you cannot just serve it like that, because they, they not, they not taste good. So you're on medium fire, don't turn it too high, because they will burn the noodle. Put it on medium heat, and you check it, and you can check it, see they are, they are pan-fried, you know, they. And this, this, the noodle, you can cook it as a dish, or as a side dish, don't have to be cooked with the, the, the chicken, the shrimp, and the, the chow mein, we just serve it, just pan-fried noodles, you know. And that's, you can do that, to, with other food, other, see, they're nice and brown, see, like that. Yeah, you don't turn on too, too much heat, because they, they will burn, so, you see the smoke coming up, you, you better watch it, so, not, not overcook them. If you cook them, they will burn. Okay, then you put it on the pan like that. Okay, then we, now we ready to cook the, the shrimp. Oh, and I, I forget to, and we, this time we gonna cook with some black mushroom, and they are dry, and you have to, you have to soak them in water for a few hours to get soft like that, so you can, you can cook them, you know. And if you don't like that, black mushroom, the Chinese black mushroom, you can use, you can use a regular mushroom, or straw mushroom, or any kind of mushroom. See, like that, all right. Okay, and now we gonna cook them first. Same thing, and you have to heat up the, the oil first, and you put that in, and kind of turn the heat down, so they don't cook at real high heat, you know. So you just fry them up, just slowly, and kind of separate them so they don't stick together. And they cook pretty easy, you know, when they change color, they pretty much are cooked. Okay, that's about done. Then you scoop them up, and now we ready to cook the vegetable. And, so we gonna, we gonna brown the onions and the seasoning first, and the garlic, and the ginger, about a teaspoon of ginger and garlic, like that. Okay, then we can put the, the bean sprout in it. And put a little, just a little dark soy sauce in it. And we put about one, oh, and also the, the cooking wine, and, and some, one tablespoon of oyster sauce, and a little, probably a teaspoon of sugar in it, okay, like that. Then, a little sesame seed oil, and white pepper, alright. And we gonna, we gonna make some sauce. Same thing, we put corn starch, a little corn starch, and water in it. And kind of mix them together, like that. Just real easy. And ready to make the sauce. Alright, and now we gonna put the, put the pea pod and the green onion into it, okay. And we, now we make the sauce. But this, this, this cannoli chow mein, you never make it too thick, because they need the sauce to cover the, the noodles, you know. Really important. Just like that. And we put the shrimp in it. Okay, then now we gonna put it on top of the, the, the pan fried noodles. That's a shrimp, shrimp cannoli chow mein.