I want to make stir-fried chowmein with beef, beansprout, chinese green and green onion.
What's the secret of stir-frying chowmein so that it won't be soggy or sticky to the pan and use minimal oil? I've a lb of chowmein, quite a resilient brand. In the past I've blanched and stir-fried in batches but the result is a bit more oily than I like. What about beansprout? Should I stir-fry it to get it smoked?
Appreciate any tip on alternative technique such as broiling the chowmein in the oven, etc. TIA.