In times of need, greasy Chinese takeout is a thing of true beauty.
HELLO, you glorious mountain of gleaming, beefy noodles.
But what the restaurants don’t want you to know is that you can make even better food at home.
The springy, bright vegetables! The absence of visible, pooling oil!
Get instructions for making these stir-fried noodles at Food52.
So get that wok out, because Chinese takeout is about to be delivered by YOU.
Once you’re experience the power of self-delivery, you might never go back.
Don’t forget your chopsticks.
Here are some Chinese takeout staples to start making and stop buying:
1. Pork and Celery Lo Mein
No one (no one worth knowing, anyway) doesn’t have a permanent place in their heart and stomach for stir-fried noodles. And perhaps lo mein’s finest quality is that even if you try your best to screw it up by throwing whatever random veggies and meat you have in there, it’ll still be awesome.
2 tablespoons canola oil
1 1/2 cup yellow onion, julienned
3 tablespoons fresh garlic, minced
1 cup green onion, sliced thinly
3 cups Chinese celery, stem and leaves, finely chopped
2 cups cooked, shredded fatty pork or cooked ground pork
2 tablespoons Chinese rice wine or sherry
1/3 cup soy sauce, low sodium variety
2/3 cups chicken or pork stock
16 ounces Fresh Hong Kong style thin egg noodles, cooked (reserve 1/2 cup cooking liquid)
1/2 teaspoon sesame oil
Heat a 14-inch wok or sauté pan over high heat. Add the oil and then the onions. Cook until they start to caramelize. Add the garlic and stir. Add the Chinese celery, pork and half the green onions. Stir to combine and continue to sauté and stir until the celery becomes tender.
Add the rice wine and let the alcohol burn off. Next add the soy sauce and stock. Bring to a boil and then reduce the heat.
Add the noodles to the pork and celery. Add the sesame oil and toss to combine. If needed, add a little reserved noodle cooking liquid to thicken the sauce.
Serve in bowls and garnish with the remainder of the green onions.
Save and print the recipe at Food52
2. Kung Pao Chicken
Step aside, General Tso. This chicken will soundly kick the booty of your usual “sauce with a few, almost-visible chicken nubs” takeout. Get the full recipe at Food52.
3. Scallion Pancakes
No Chinese feast is complete without the obligatory mountain of scallion pancakes. They’re really fun to make and will serve as the perfect foundation layer to support all of your other homemade creations. Get the full recipe at Food52.
4. Sichuan Green Beans
These beans are fiery-hot, snappy and addicting. They are a force to be reckoned with and deserve to be a star of the meal. Get the full recipe at Food52.
5. Ginger Fried Rice
Famous chef guy Jean-Georges Vongerichten has devised The Best way to make fried rice: Spice it up with ginger and leeks and then, most importantly, put an egg on it. Get the full recipe at Food52.
6. Shu Mai Dumplings
Dumplings make the world a better place. Which means that when you make them, YOU are making the world a better place. When you start with pre-made dumpling wrappers, you can fill them with whatever your heart desires and be devouring them in mere minutes. Get the full recipe at Food52.
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Read more: http://buzzfeed.com/food52/homemade-chinese-takeout