Mr. Wong's Chow Mein
This recipe can be made spicy or mild, with meat or vegetarian.
- 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
- 1 teaspoon toasted sesame oil, or more if needed
- 12 ounces skinless chicken breasts, sliced into strips. You can substitute any kind of meat, tofu or setan.
- 1 teaspoon Mr. Wong’s Hot Pepper Oil or Spicy Rice Oil (optional)
- 2 tablespoons vegetable oil
- 1 red bell pepper, seeded and finely sliced
- 1 yellow or white onion, sliced
- 1 carrot, shredded
- 5 ounces bean sprouts
- 1 large spring onion (green), sliced lengthwise
- 2 – 3 tablespoons Mr. Wong’s Chinese BBQ Sauce (more if you like it saucy)
Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil or Spicy Rice Oil, and toss through to prevent them from sticking.
Season the chicken with a splash of the BBQ sauce and Hot Pepper Oil, if using. Mix well.
Heat a wok over a high heat, add the vegetable oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
Add the red bell pepper and onions, and stir-fry for 1 minute, then add the bean sprouts, carrots and green onion and stir-fry for less than 1 minute.
Add the cooked noodles, and season with Mr. Wong’s BBQ Sauce, 1 teaspoon of toasted sesame oil. Stir well and serve immediately.* Can be found at specialty Asian markets.
Chinese BBQ Pork / Char Sui
You can use pork tenderloin or boneless short ribs, if you like a juicier Char Sui.
Marinade pork with Mr. Wong’s Chinese BBQ Sauce for at least an hour or overnight.
Preheat oven to 250 degrees. Place pork on a roasting pan, on a rack. Roast pork for 1 hour, then baste with BBQ sauce. Roast for another 30 min, and baste again. Raise oven temperature to 250 degrees, and roast for an additional 30 min. Let rest for 10 minutes. Slice and enjoy. You can make extra, and use in other dishes, such as chow mein, fried rice or ramen.
Marinade salmon steaks or filets in Mr. Wong’s BBQ Sauce. Then, grill or broil for 5-10 minutes.
You can also brush on additional sauce before serving.
Ja Jeung Noodles
- 1 lb Chinese egg noodles (spaghetti works, too)
- 4 oz of ground pork (you can also substitute tofu or chicken)
- 2 tsp of Mr. Wong’s Hot Pepper Oil (more if you like it spicier)
- 3 tsp of Mr. Wong’s Chinese BBQ Sauce
- 2 green onions
- 2 oz canned mushrooms, drained (you can also use ½ cup of chopped fresh mushrooms)
- ½ yellow onion, finely chopped
- 1 TBS black bean sauce
- 1 tsp cornstarch
- 1 tsp cold water
Heat a wok or large frying pan. Add ground pork and garlic. Stir fry for 1 minute until fragrant. Add the remaining ingredients (except for the noodles and thickening ingredients). Add ½ cup of water, bring to a boil, reduce heat and simmer for 2 minutes. Mix the cornstarch and cold water in a separate container until smooth. Then, add to the pan, and cook for 1 minute. Set aside and keep warm.
Cook noodles according to the directions on the package. Drain and place in a bowl. Pour the meat sauce over the noodles, and enjoy.
Whole BBQ Chicken
Marinade a whole chicken in Mr. Wong’s Chinese BBQ Sauce overnight.
Bake in a 250 degree oven for 2 hours, then grill and baste with more sauce.
Korean Short Ribs
- 2 cups of Mr. Wong’s BBQ Sauce
- 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
- 2 green onions, chopped or julienned
Place short ribs and sauce into a large zip lock bag, and marinade overnight turning occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter, top with green onions, and serve.