Ching’s Sweet Soy Tenderstem Shitake Chow Mein by Ching He Huang
Lee Kum Kee

Ching’s Sweet Soy Tenderstem Shitake Chow Mein by Ching He Huang

Serves 2-4 to share
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200g Tenderstem Broccoli, washed and discard any hard stem, sliced to 1.5 inch pieces on the diagonal
200g Cooked Thin Yellow Wheatflour noodles, dressed in Lee Kum Kee Pure Sesame Oil
100g Fresh shitake mushrooms, sliced to 1cm slices
1 Red chilli, deseeded and sliced to julienne slices on the angle
1 inch Ginger, peeled and finely chopped
2 cloves Garlic
1 Tbsp Shaoxing rice wine or dry sherry
¼ tsp Chinese five spice powder


1 Prepare all the ingredients
2 Heat a wok over high heat until smoking, and add the oil. Give the oil a swirl and add the garlic, ginger, chilli and stir for a few seconds.
3 Follow quickly with the Shitake mushrooms, add the Chinese five spice and stir for a few seconds. Add in the Dark Soy Sauce, follow with Shaoxing rice wine and stir for a few more seconds. Add the Mushroom Stir-fry Sauce to the mushrooms and stir for 5 seconds.
4 Add the Tenderstem broccoli and stir cooking with the mushrooms for 30 seconds. Season with Sweet Soy Sauce. Follow quickly with cooked wheatflour noodles and toss all the ingredients well and serve immediately.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.