Subgum shrimp chow mein is a type of Chinese wok-fried egg noodles dish in which one or more seafood or meat are mixed with vegetables. See Subgum Chicken Chow Mein for a different example.
- 14oz. chow mein (soft egg noodles)
- 1 1/2 oz. dried shrimps
- 1lb. dried oysters
- 1oz. dried Chinese mushrooms
- 3 cloves garlic, crushed
- 1/2 lb. cabbage
- 1 tbsp light soy sauce
- 2 tsp Chinese rice wine
- 1 cup water
- 1/4 tsp salt
- 2 green onion, chopped
- Peanut oil or canola oil
- Soften dried Chinese mushrooms in warm water for 20-30 minute until soft for this subgum chow mein recipe.
- Clean seafood, in another big container, soak shrimp and oyster in cold water for 15 minute until soft, rinse under running water and drained.
- Remove hard stems of cabbage, clean and drained, slice diagonally into small pieces, and slice mushrooms, cut oysters into bite-size pieces.
- Heat wok to medium high heat, add 2 tbsp peanut oil, when oil is hot, and stir in garlic briefly for 3 seconds until browned.
- Combine together mushrooms, shrimp and oysters, stir fry quickly at medium high heat for 2-3 minutes until nearly done.
- Add together cabbage, well tossed until vegetable is tender, about 1 minute.
- Splash the food with light soy sauce and rice wine, stirring fast until completely combine and well coated.
- Pour water into wok, heat and bring it into a boil.
- Turn heat down to low, combine the soft noodles, add more water if desired.
- Cover the lid and simmer for 1-2 minutes, stirring once or twice to prevent noodles sticking together and cooked thoroughly.
- Stir in salt for seasoning, turn off heat, and sprinkle green onions over the top. Completely tossed and serve hot.