Black pepper beef chow mein tonight. Ever since making spaghetti all’assassina, I've been lusting after authentic chow mein with the same toasted/charred/crisped noodles and a proper smoky wok hei effect. Finally found real fresh lo mein so it was on. Sirloin, sliced and velveted with dark soy and grated ginger, red & green peppers, onions garlic. All done in stages in a hand hammered wok from Shanghai. And now I know why the local authentic Chinese restaurant said they don't make chow mein, it's too hard and takes too long. But I'm here to say it's worth it! Noodles were smokey, a little char which I can improve on and the whole dish was alive, that is it wasn't one note, each bite was its own flavor.
