Martin Yan's Mandarin Chow Mein Recipe from 1990

Let's make Martin Yan's Mandarin Chow Mein from 1990! Sharing :)

Mandarin, Chow Mein
2 3-oz. pkg. quick-cooking Oriental noodles (with
or without flavor packet)
2 Tbsp. soy sauce
4 tsp. catsup
1 Tbsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp. sesame oil
* *
Nonstick spray coating
4 cloves garlic, minced
1/4 tsp. crushed red pepper
1/2 lb. lean boneless pork such as pork loin or
sirloin, cut into thin strips
3 cups thinly sliced cabbage
1 8-oz. can sliced bamboo shoots, drained and rinsed
1/2 cup coarsely shredded carrot
2 green onions, cut into 2-inch pieces
Cook noodles in 4 cups boiling water for 3 minutes or
just til tender, omitting flavor packet, if present.
Drain and rinse noodles; set aside.
For sauce, in small bowl combine soy sauce, catsup,
Wocestershire sauce, sugar, and sesame oil; set aside.
Spray a wok or large skillet with nonstick spray coating;
heat. Add garlic and red pepper to wok or skillet; cook
over medium-high heat for 10 seconds. Add pork; stir-fry
1 minute. Add cabbage, bamboo shoots, carrot, and onions.
Stir-fry 2 to 3 minutes more or till onions are just crisp-
tender and pork is no longer pink. Add noodles and sauce;
heat through, about 1 minute, stirring gently to coat.
Makes 3 servings.

Music
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