Blokes who cook once a year have it easy! Since I cook most weeknights, I needed to make something a little memorable. But it is still a weeknight, so nothing too elaborate ... The solution was to make Chow Mein, but to use ingredients (sausages, shrimp and bok choy) that gets everyone in our household salivating.
The six-year-old was photographing me as I went about my business. The first photograph shows the ingredients, set out on the counter, ready to slice and throw into the wok: shallots, ginger, garlic, bell pepper, green chilis, bok choy, Chinese sausage (Lap Cheong), shrimp, bean sprouts, soy sauce, oyster sauce, sesame oil and noodles.
It's a stir fry, so the amounts are not too critical. But make sure to slice the vegetables thinly so that they cook quickly.
Bring water to a boil, and add the noodles. About 3 minutes later, drain the noodles and keep it aside.
In a sauce pan, saute the shallots, ginger and garlic. After a couple of minutes, add bell peppers and the bottom of the sliced bok choy. When the bok choy is nearly cooked, add the rest of the ingredients (except the sauces). Cook until the shrimp turns pink.
Add 3 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp black pepper, bring to a boil and switch off the heat. Add 1 tbsp sesame oil and toss with the noodles.