WHAT’S COOKING: Chow Mein — the history and how to make it
It was everybody’s choice as a light meal in a Chinese restaurant in the 70s and 80s, but it’s been around for much longer than that. There’s a variation of chow mein in many countries on every continent. This recipe is republished from 2022 while Tony Jackman is on leave.
Chow mein, a popular Chinese dish, has a rich history dating back centuries. During the gold rushes in California and Melbourne in the late 19th century, Chinese immigrants brought their culinary traditions with them. As they settled in different countries, their cuisine was adapted to local tastes and ingredients, leading to the widespread presence of chow mein on menus worldwide.
The dish's name, derived from the Cantonese words for stir-frying and noodles, simply means a noodle stir fry. Traditionally, chow mein consists of stir-fried noodles tossed with various vegetables and protein in a flavorful sauce. Modern recipes often include a mix of carrots, celery, chicken, and shrimp, while the sauce is composed of soy sauce, oyster sauce, sesame oil, brown sugar, and cornflour.
This versatile dish has become a staple in many Chinese restaurants and has been embraced by various cultures, making its way to places like Peru, Singapore, and the United States.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
