This guyanese cheer ChowMein recipe is perfect for those times when the tummy-rumbling, mouth-watering crave for a bowl of childhood-comfort food is hard to ignore .
Guyana is referred to as the Land Of Many Waters, and The land Of Six Races, but for me, it is The Land Of Amazing Culinary Delights .
guyanese chowmein, like any electrocute rice dish, is made up of whatever matchless can find in the electric refrigerator. sometimes, it can be planned out with particular ingredients, or most times it can be made with ingredients like leftover meats and vegetables that should be used up.
Reading: Guyanese Inspired ChowMein
The most crucial gradation for this recipe is the sauce, the entire dish stands on the sauce combination, so adopt that step well and you will be sure to have success with the cup of tea .
I was very golden to grow up in a class of food-lovers, heck my mama spent her hale life as a master cook and she is known for leaving a chase of tummy-happy memories in her wake. Her guyanese chowmein was so popular, that everyone throwing a party would request her to whip up a potentiometer of chowmein .
The follow recipe is my universe – using bison, chorizo and organic bean curd – built on the foundation garment of my mama ’ south homemade chowmein. You can do as I did and substitute for any and all kernel and vegetables combination your crave desires .
If you want to try more foods of Guyana, please check out Alica ’ south pepperpot, she has some fantastic recipes .
Guyanese Inspired ChowMein
Read more: Pick Up Stix Menu Pdf Recipes
( 2 voted )
Rating: 5.0/5( 2 voted )
Ingredients
- I packet Chinese Chowmein
- 1/2 cup Olive oil
- 1 cup diced onions
- 2 cloves garlic, grated
- 1 thumb-sized fresh ginger, grated
- 1 small Thai chilli, minced
- 1 pound ground Bison Chuck
- 1 air-dried Chorizo, diced
- 1 cup thinly sliced carrots
- 1/2 cup celery, diced
- 1 cup shredded cabbage
- 1/2 cup green peas
- 1/2 cup corn, kernels
The Sauce:
- 1/2 cup beef broth
- 1/2 cup ketchup
- 1 tablespoon mustard
- 1 cup light soya sauce
- 2 tablespoons finely chopped green onions
Mix together the broth, ketchup, mustard, soya sauce and green onions, set aside.
Instructions
- Bring a large pot of water to the boil, add the noodles and cook for 3 minutes. Remove, drain and rinse under cold water. Set aside.
- In a large wok, heat the olive oil, chorizo and onions all together and bring it to a caramelized state. Add the garlic, ginger and chilli and stir well. Now, Add the ground bison and break up into fat chunks, mix and stir fry until the meat is cooked through.
- Toss in the carrots, celery cabbage, peas and corn and fast fry to coat well with all the other stuff in the wok.
- Add the sauce, stir well and simmer to thicken just a it (about 3 minutes). Remove from the heat and add the noodles. Mix well to coat with all that yummy stir fried meat and vegetables.
Notes
The trick to remember, as always, is to have your Mise En Place (everything in place) before firing up the wok.
Serve this dish while hot, in big bowls and just dig in!
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