Cut the gai lan or cabbage and fry at high heat until slightly charred.
Lower heat and add garlic and chili. They should not char. Reserve pan contents.
Cut the meat into slices about 1.5 cm on a side. Mix with the garlic and allow to
permeate. Fry in a very hot pan until cooked. Reserve.
Mix the sauce ingredients, with the exception of the vinegar and oyster sauce. The
oyster sauce would make it more difficult to dissolve the sugar, and the vinegar would
hydrolyze it. This can be done any time before the end.
Beat the egg and add to the pan. Fry and break up into small pieces.
Add the oyster sauce and vinegar to the sauce and mix well.
Add the noodles and sauce and heat on extreme heat to caramelize. Take care not to
break up the noodles
Lower heat, add the reserved ingredients and mix.
My photos from the first time are a guide at best. They were done with much narrower
noodles, and they broke up far too much:
This recipe might also be
interesting, but I found it difficult to read. It doesn't seem obviously different from the
other two (The Woks of life and
recipetineats).
The Woks of Life recipe includes things that I haven't found necessary, including baking
soda, cornflour and white pepper. All their recipes appear to include these ingredients,
but one day I might revisit that decision.
