For my style stir-fry chowmein: I use several ingredients, probably not the best for camping, but you could do it easily if you prepared everything a head of time or had a lot of time to kill out there in the outdoors(just portion your sauces first).
When I do it, I make a bunch, so that I will have left overs, but sometimes it just turns out so good, there is none left!!
For the meat:
Beef Sukiyaki(thinly sliced marbled meet, usually dry-aged) *This can be added late in the cooking process as it is so thin it cooks instantly
In a pinch, or if I am filling non beefy, I will slice some chicken or pork loin in smaller strips(2"x3/16"ish) and cook at the start and set aside
For the noodles:
I like to get a pack from the asian grocery of the Stir-Fry Style noodles, in the refrigerated section. (you just soak in hot water for a few minutes then drain.... I usually have a bunch of them in my freezer)
For the oils:
I usually use a grapeseed oil and some sesame oil to start, and also finish with a little more sesame oil at the end.
For the crunch:
I like to use chopped peanuts or Shelled Sunflower seeds (tossed in towards the end)
Toasted Sesame seeds at presentation.
For the liquids: *Quantity all depends on how much you are making, play around with it, you will know.*
Plum sauce(Homemade is the best, but the canned stuff works awesome and has an amazing sweet savory flavor)
Soy Sauce
Veggies:
Snow peas(growing in my yard right now) Usually chop these to 1" pieces just so your not picking up a whole snow pea with every bite.
Broccoli(some times) *cut to your liking
Onion (I prefer a lot of it) 1/4"-1/2" Slices
Baby Bok-Choy (Chinese Cabbage, I prefer the baby to the larger, but the larger works good too. You can use regular cabbage if that is all you have) - 1/4" - 1/2" slices
Multi-colored Baby Bell Peppers(I usually buy the bag from the store, Reds, Yellows, and Oranges) - julienne cut
Carrots (I will either grate these with a cheese grater or sometimes if I have a lot of time, I will julienne them in too 2"x1/8"x1/8" Strips)
Mushrooms - Pretty much any mushroom from the grocery store will work, but I like to use the gourmet mushrooms, especially the ones I pick my self in the wild, Chanterelles, Matsutakes, Morels, s***takes.*Warning, do not pick wild mushrooms unless you know what you are doing*
Seasoning:
Fresh Ginger *Very important ingredient* I like to julienne my ginger in to strips then go and chop the strips down to be like 1/8" cubes, toss them in early so they get nice and soft.
Fresh Garlic *Another important ingredient* I prefer fresh grated, but the refrigerated jar stuff works good too.
Black Pepper *Not too much, just a little bit for flavor*
Red Chili Flake *careful you don't add to much, can spice things up quick. But I do like mine spicy*
Stir-frying/Cooking:
Basically heat the pan up nice and hot, stick the oil in there make sure it is good and seasoned
When the oil begins to put off a shimmer and a light smoke, It is ready to start Stir-frying!
I toss the noodles(softened and drained) in for a quick minute to give them a quick sear, and then set aside.
I then start with the onions, then go the peppers, and the ginger, give them just a minute or two, and toss in the broccoli, Give those a minute or two, put in a little soy sauce and plum sauce, toss in the beef(it will cook quickly) or precooked other meats, along with the carrots, mushrooms and peanuts(or sunflower seeds). Let those cook for a minute, then I toss in the bok-choy and snow peas(as I like them to have a little bit of crunch and not wilt to nothing), stir everything together inside the wok, then add the rest of the plum sauce and a little bit more soy sauce and maybe a little bit mome sesame oil. Now stir the noodles in to the wok working little bits of the noodle in at the time, Let everything cook to your desired done-ness and serve with toasted sesame seeds on top.
Sit down with an empty stomach and chow(mein) down!!!
Wooo-What a write up!! Haven't done that for a long time! lol Will attach some pics next time I do this.
