This Guyanese inspired ChowMein recipe is almost as good as the real thing.
This Guyanese ChowMein recipe is inspired by the dish I grew up eating/ It is perfect for those times when the tummy-rumbling, mouth-watering craving for a bowl of childhood-comfort food is hard to ignore. What better than this bowl of Guyanese chowmein.
Guyana is referred to as the Land Of Many Waters, and The land Of Six Races, but for me, it is The Land Of Amazing Culinary Delights.
Guyanese chowmein, just like any fried rice dish, is made up of whatever one can find in the fridge. Sometimes, it can be planned out with specific ingredients, or most times it can be made with ingredients like leftover meats, and vegetables that should be used up.
The most important step for this recipe is the sauce, the entire Guyanese chowmein stands on the sauce combination, so follow that step well and you will be sure to have success with the dish.
I was very lucky to grow up in a family of food-lovers, heck my mama spent her whole life as a professional cook and she is known for leaving a trail of tummy-happy memories in her wake. Her Guyanese chowmein was so popular, that everyone throwing a party would request her to whip up a pot of chowmein.
The following recipe is my creation – using bison, chorizo and organic tofu – built on the foundation of my mama’s homemade chowmein. You can do as I did and substitute for any and all meat and vegetables combination your craving desires.
If you want to try more foods of Guyana, please check out Alica’s pepperpot, she has some fantastic recipes.
I packet Chinese Chowmein 1/2 cup Olive oil 1 cup diced onions 2 cloves garlic, grated 1 thumb-sized fresh ginger, grated 1 small Thai chilli, minced 1 pound ground Bison Chuck 1 air-dried Chorizo, diced 1 cup thinly sliced carrots 1/2 cup celery, diced 1 cup shredded cabbage 1/2 cup green peas 1/2 cup corn, kernels The Sauce: 1/2 cup beef broth 1/2 cup ketchup 1 tablespoon mustard 1 cup light soya sauce 2 tablespoons finely chopped green onions Mix together the broth, ketchup, mustard, soya sauce and green onions, set aside. Bring a large pot of water to the boil, add the noodles and cook for 3 minutes. Remove, drain and rinse under cold water. Set aside. In a large wok, heat the olive oil, chorizo and onions all together and bring it to a caramelized state. Add the garlic, ginger and chilli and stir well. Now, Add the ground bison and break up into fat chunks, mix and stir fry until the meat is cooked through. Toss in the carrots, celery cabbage, peas and corn and fast fry to coat well with all the other stuff in the wok. Add the sauce, stir well and simmer to thicken just a it (about 3 minutes). Remove from the heat and add the noodles. Mix well to coat with all that yummy stir fried meat and vegetables. The trick to remember, as always, is to have your Mise En Place (everything in place) before firing up the wok.
Ingredients
Instructions
Notes
Serve this dish while hot in big bowls, and enjoy!
