Kung Hei Fat Choy!- Crispy Gau Gee with Cake Noodle

Описание: In celebration of Chinese New Year, Chef Regi has a recipe you can make at home, using Aloha Shoyu's Original Blend Soy Sauce!

Crispy Gau Gee Min

2 lbs. Chinese egg noodle
2 cups Chinese cabbage
1 cup baby bok choi
5 oz. char siu pork
1 cup bamboo shoots
5 oz. water chestnuts
4 oz. dried shitake mushrooms
4 oz. sugar snap peas

Sauce:
2 cups chicken stock
2 Tbsp. Aloha Shoyu's Original Blend
4 Tbsp. Oyster sauce
2 Tbsp. Sesame oil
4 Tbsp. corn starch slurry

Crispy Gau Gee:
1 Lb. Ground pork
1/2 cup chopped water chestnuts
1/2 cup green onion
1 1/2 Tbsp. black pepper
1 1/2 Tbsp. granulated sugar
1 Tbsp. garlic
1 1/2 Tbsp oyster sauce
1 tsp. sesame oil
3 ea. egg whites
3 Tbsp. Aloha Shoyu's Original Blend
1 cup cornstarch

Wonton wrappers

1. Put the dried shitake mushrooms in a small bowl and pour warm water over them. Let soak for 20-30 mins.

2. Cook the egg noodles in a large quantity of boiling water for 10-15 seconds. Drain, rinse under cold water, drain again, pat dry with paper towels.

3. Heat pan or wok with 4-5 Tablespoons of oil, lay egg noodles flat in pan. Cook Noodles for 4-5 minutes on each side until crispy, golden brown. You want the noodles to be crunchy. Remove Noodles from the pan, cut into square pieces and set aside.

4. Heat a work or sauté pan over high heat with sesame oil until hot. Add vegetables, and char siu pork, and sauté. Then add oyster sauce, chicken stock, Aloha Shoyu's Original Blend, and bring to a boil, then add corn starch slurry until your desired consistency.

5. To make crispy gau gee, place ground pork, and all other ingredients in a clean bowl, and mix thoroughly.

6. Once pork mixture is complete, take a teaspoon amount and place in center of a wonton wrapper, wet all the edges of the wontons, fold in half ensuring all sides are nicely sealed.

7. In a 350 degree fryer or pan with oil, fry gau gee for 3-4 minutes until golden brown and crispy.

8. Place cake noodle on a clean plate, and spoon over stir fried mixture, and place crispy gau gee on top to finish the dish."

In 1946, a small shoyu (soy sauce) manufacturing plant was established in Kalihi, Hawaii by five local Japanese families amidst post World War II. Aloha Shoyu™ Company has survived through competition to become one of today’s market leaders in Soy Sauce sales in Hawaii.
Aloha Shoyu continues to expand its line of quality products which now includes Lower Salt Soy Sauce, Aloha Gold Soy Sauce, Gluten-Free Soy Sauce, White Distilled Vinegar, Cider Vinegar, Sushi No Tomo Vinegar, Barbecue Sauce, Hawaiian Teriyaki Sauce, Somen Tsuyu Noodle Sauce, and Teriyaki Glaze and Marinades.
Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.

Connect with us!
Website https://alohashoyu.com
Instagram   / alohashoyuhi  
Facebook   / alohashoyu