House special lo mein recipe Easy Lo Mein Sauce
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Date: 2020-05-15
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Comments and reviews: 10
MrCougar214
Looks yummy. I make Chinese at home all the time. You mind if I give you some tips? First, no need to add egg and corn starch to seafood. It's already tender and delicate. Just season to taste. When you make your sauce, always make more than you need cause as you seen here, you needed more anyway. lol. When you marinated your meats and didn't add oil, the non stick wok doesn't make a difference here because adding the oil to the meat isn't to make it non stick, it's to add a layer of protection to the meat keeping it tender. Also, add a few tbsp of chicken stock to your sauce, it help to thin it out and balance the flavors. Whenever I cook in large batches like you did here (because our home woks are smaller than the commercial ones, I use two wooden utensils to toss the noodles around to get that sauce well combined. Try it, it works out great. just be careful not to slide your wok off the stove while you're doing it. lol. And lastly, when all is mixed through, add some more dark soy to get that dark color you see in take out. You won't make it too salty, dark soy isn't as salty as light soy so you're good. The dark soy also gives it some really good flavor. And on another note, if you ever want some Chinese noodles but don't want to do all that work, cook yourself a package of Roman, drain them, toss that salt lick packet away, throw in some veggie, and add some of that oyster sauce mix and you're good to go. :) Hope this helps.
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Looks yummy. I make Chinese at home all the time. You mind if I give you some tips? First, no need to add egg and corn starch to seafood. It's already tender and delicate. Just season to taste. When you make your sauce, always make more than you need cause as you seen here, you needed more anyway. lol. When you marinated your meats and didn't add oil, the non stick wok doesn't make a difference here because adding the oil to the meat isn't to make it non stick, it's to add a layer of protection to the meat keeping it tender. Also, add a few tbsp of chicken stock to your sauce, it help to thin it out and balance the flavors. Whenever I cook in large batches like you did here (because our home woks are smaller than the commercial ones, I use two wooden utensils to toss the noodles around to get that sauce well combined. Try it, it works out great. just be careful not to slide your wok off the stove while you're doing it. lol. And lastly, when all is mixed through, add some more dark soy to get that dark color you see in take out. You won't make it too salty, dark soy isn't as salty as light soy so you're good. The dark soy also gives it some really good flavor. And on another note, if you ever want some Chinese noodles but don't want to do all that work, cook yourself a package of Roman, drain them, toss that salt lick packet away, throw in some veggie, and add some of that oyster sauce mix and you're good to go. :) Hope this helps.
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Kerman
Your recipe looks good n final dish seems flavorful. But you seem to be working harder due to a bit of technique issues. Wok cooking is not just cooking in a wok. Pls check school of wok receives for better use of an excellent wok. Also pls marinate the meats by hand so the flour n egg coats better to the meat. Also wash hands between meats. Let the meat sizzle in the wok - avoid mixing it so much. Do not mix noodles with tongs or fat wooden spatula - use 2 long handled metal spatulas one in each hand. Mixing noodles with other ingredients will be so much easier and faster.
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Your recipe looks good n final dish seems flavorful. But you seem to be working harder due to a bit of technique issues. Wok cooking is not just cooking in a wok. Pls check school of wok receives for better use of an excellent wok. Also pls marinate the meats by hand so the flour n egg coats better to the meat. Also wash hands between meats. Let the meat sizzle in the wok - avoid mixing it so much. Do not mix noodles with tongs or fat wooden spatula - use 2 long handled metal spatulas one in each hand. Mixing noodles with other ingredients will be so much easier and faster.
reply
idiot675
This is my lo mein sauce recipe Brown Sauce: Yield: 1-1/8 gallons 12-1/2 cups of water 1/2 cup Shaoxing Cooking Wine 1/2 cup mushroom soy sauce 1-3/4 cups soy sauce 1-3/4 cups of sugar 2-1/4 teaspoon white pepper 2-1/4 teaspoon garlic powder 3/4 cup oyster sauce 6 tablespoons chicken base 1/4 cup sesame oil Combine all ingredients, except sesame oil, in a large pot and bring to a boil. Turn off and allow to cool after coming to a boil. After it has cooled, add the sesame oil. To make a thick sauce, when cooking, add a slurry of cornstarch and water to the sauce when hot.
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This is my lo mein sauce recipe Brown Sauce: Yield: 1-1/8 gallons 12-1/2 cups of water 1/2 cup Shaoxing Cooking Wine 1/2 cup mushroom soy sauce 1-3/4 cups soy sauce 1-3/4 cups of sugar 2-1/4 teaspoon white pepper 2-1/4 teaspoon garlic powder 3/4 cup oyster sauce 6 tablespoons chicken base 1/4 cup sesame oil Combine all ingredients, except sesame oil, in a large pot and bring to a boil. Turn off and allow to cool after coming to a boil. After it has cooled, add the sesame oil. To make a thick sauce, when cooking, add a slurry of cornstarch and water to the sauce when hot.
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Beverly
I just tried this recipe! Just WOW! I substituted the beans for Broccoli cause I love it and added a little more sugar to the Oyster sauce cause I made a little blooper with the Soy sauce ( added twice the amount but the extra sugar balanced it off) The veggies were tender and crispy and the meats were tender and juicy. Just perfect. I posted it up on Facebook and people are just loving it! Thank you for this recipe. And it was easy to make too. Would recommend this to everyone!
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I just tried this recipe! Just WOW! I substituted the beans for Broccoli cause I love it and added a little more sugar to the Oyster sauce cause I made a little blooper with the Soy sauce ( added twice the amount but the extra sugar balanced it off) The veggies were tender and crispy and the meats were tender and juicy. Just perfect. I posted it up on Facebook and people are just loving it! Thank you for this recipe. And it was easy to make too. Would recommend this to everyone!
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Rose
Colorful and looks tasty. How does it taste? You have to try this recipe to know how this recipe will taste. I will definitely try this recipe. Can't wait to try it. At the moment I am planning to make Pad Thai Noodle. I think two types of meats is enough. The Oyster Sauce is salty already. If like Soy Sauce may I suggest you use Light Soy Sauce instead? Thank you for sharing your recipe. Yummy!
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Colorful and looks tasty. How does it taste? You have to try this recipe to know how this recipe will taste. I will definitely try this recipe. Can't wait to try it. At the moment I am planning to make Pad Thai Noodle. I think two types of meats is enough. The Oyster Sauce is salty already. If like Soy Sauce may I suggest you use Light Soy Sauce instead? Thank you for sharing your recipe. Yummy!
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Justified
I like your recipes. But have you ever thought to add your cornstarch, salt, pepper to egg before you add it to meat? seems like a better technique. Also if I was making a dish for youtube video, I'd make sure I had ingredients I need, not just use what I have in fridge, like marinated chicken, old bean sprouts, etc. Just me.
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I like your recipes. But have you ever thought to add your cornstarch, salt, pepper to egg before you add it to meat? seems like a better technique. Also if I was making a dish for youtube video, I'd make sure I had ingredients I need, not just use what I have in fridge, like marinated chicken, old bean sprouts, etc. Just me.
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Jazminexo
I Made your milanesa recipe last night, for the second time, & was delish! I had left over carne so I made this lo mein and OMG it taste sooo good! Like legit from the restaurant I literally bought groceries this week to follow a few more of your recipes for the rest of the week
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I Made your milanesa recipe last night, for the second time, & was delish! I had left over carne so I made this lo mein and OMG it taste sooo good! Like legit from the restaurant I literally bought groceries this week to follow a few more of your recipes for the rest of the week
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Mary
Only in Honolulu do they make Gone or Gong Lo Mein. It is wonderful but I haven t had it since 1969. No one has ever heard of it on the mainland. The best was from Fong Fongs in Kaimuki. I would be surprised if they were in business and thrilled if you could get the recipe.
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Only in Honolulu do they make Gone or Gong Lo Mein. It is wonderful but I haven t had it since 1969. No one has ever heard of it on the mainland. The best was from Fong Fongs in Kaimuki. I would be surprised if they were in business and thrilled if you could get the recipe.
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Jack
Good looking, ThAnk you for making to show, I did the same at home in thailand, but at preparing beef (normally I do not mix all 3 kinds of different meat) I rest them a, side with rum or whisky or brandy after few hours a night. before to cook them, also delicious, fyi
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Good looking, ThAnk you for making to show, I did the same at home in thailand, but at preparing beef (normally I do not mix all 3 kinds of different meat) I rest them a, side with rum or whisky or brandy after few hours a night. before to cook them, also delicious, fyi
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Michael
I love your videos, thank you so much for every video you do. I always wanted to learn to cook like this and now I can. Thank you so much. Do you know how to make Hot and Sour Soup, if so do a video and I will never have to go to a Chinese Restaurant again. LOL
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I love your videos, thank you so much for every video you do. I always wanted to learn to cook like this and now I can. Thank you so much. Do you know how to make Hot and Sour Soup, if so do a video and I will never have to go to a Chinese Restaurant again. LOL
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