One of the events I’m looking forward to at the Tour of Kitchens is the Oriental Wok demonstration at one of the kitchens on the tour. The Wongs are so friendly and their food is quite good, and since I’m on a bit of a wok roll (to the punitentiary I go..), I’m looking forward to seeing what sorts of delicious creations they come up with. They’re one of the few restaurants in town that provides recipes on their website, and I’m looking forward to trying this one.
Pan Fried Lo Mein
This is a Chinatown favorite. These noodles are crispy & golden brown on the outside and soft on the inside. The light sauce from the stirfry topping still lets the delicate flavor of the noodles prevail.
|Oriental Wok’s Pan Fried Lo Mein recipe:
* 4 cups fresh noodles, Hong Kong-style
* 1 teaspoon salt
Prepare the sauce by stirfrying the onions, ginger and garlic in 1 teaspoon oil until fragrant. Add the wine, salt, sugar and stock and cook until dissolved.
Par-cook the noodles in hot water until softened, about 1-2 minutes.Drain the noodles. Heat 2 tablespoons oil in a very hot wok. Place the noodles in wok and cook until brown and crispy. Carefully flip and brown the other side. Set aside.
Heat 1 teaspoon oil in hot wok and stir fry shrimp and vegetables until cooked and hot. Add sauce and thicken with cornstarch slurry. Carefully spoon stir fried shrimp and vegetable onto center of the panfried noodles.
The tour kicks off on Saturday, November 12th at Keidel in St. Bernard (1150 Tennessee Ave, Cincinnati 45229) at 10 AM and runs through 4:30 PM. You’ll then go to the neighborhoods of Hyde Park, Over the Rhine, Columbia-Tusculum, Covington and Newport to see kitchens, demonstrations and eat bites from Cincinnati Seasoned, the Junior League of Cincinnati’s cookbook which I wrote about when it came out. You can pick up tickets at the Junior League’s website through Friday the 11th. For $25, you get the tour and for $50, you also get a copy of Cincinnati Seasoned (which is a great deal– it’s normally $32.95).