Ingredients

8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)

1 (1/2-lb) piece flank steak

1/4 teaspoon sugar

1/4 teaspoon Asian sesame oil

2 tablespoons soy sauce

2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry

2 tablespoons oyster sauce*

2 teaspoons cornstarch

1/4 teaspoon white pepper

1/2 cup reduced-sodium chicken broth

1/2 cup plus 2 tablespoons peanut or vegetable oil

1 teaspoon finely chopped peeled fresh ginger

1 teaspoon finely chopped garlic

3 scallions, cut into 2 1/2-inch pieces (1 cup)

5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)

6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets

• Special equipment: a well-seasoned 14-inch wok (preferably flat-bottomed)

Description

This Authentic Cantonese Version Of Chow Mein Features Fresh Egg Noodles, Which Are Fried Into A Cake That Softens Slightly When Topped With A...

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