| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Chinese, Family, Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
|
Shiitake mushrooms; dried |
| 1 |
lb |
Bok choy; (Chinese cabbage) |
| 1/2 |
c |
Bamboo shoots |
| 1/2 |
lb |
Egg noodles; fresh, Chinese |
| 1 |
tb |
Virgin olive oil |
| 1/4 |
c |
Virgin olive oil |
| 2 |
sl |
Ginger; minced (up to 3) |
| 1 |
tb |
Shoyu; (soy sauce) |
| 1/2 |
c |
Chicken stock |
| 1 |
ts |
Sesame oil |
| 2 |
tb |
Oyster sauce; (up to 3) |
| 2 |
ts |
Cornstarch; DISSOLVED in |
| 2 |
tb |
Water |
| 1/2 |
lb |
Char siu; (Chinese roast pork) |
| 2 |
|
Green onions; cut in 2" lengths |
INSTRUCTIONS
SAUCE
OTHER INGREDIENTS
Mushrooms: In a small bowl cover the mushrooms with 1/2 cup warm water. Let
them soak for 30 minutes. Discard the water and the stems. Cut mushrooms
into 1/8" strips.
Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.
Bamboo Shoots: Drain; slice in 2" x 1/8" strips
Noodles: Bring 2 quarts of water to a boil and boil noodles for 4-5
minutes. Drain. Arrange noodles, which have been tossed with 1 tablespoon
olive oil, in a shallow baking dish. Bake in a 375 degree oven for 7-8
minutes or until lightly browned. Turn and bake another 7-8 minutes. Remove
from oven and set aside.
NOTE: You can eliminate the baking of the noodles and just mix them in with
the veggies and sauce.
Sauce: Heat wok. Add oil, ginger, bok choy, mushrooms, bamboo shoots and
stir fry for a couple of minutes - not too long. Add shoyu, chicken stock,
sesame oil, oyster sauce and toss until completely heated through. Add
cornstarch mixture; stir until sauce thickens and remove from heat.
PRESENTATION: Arrange noodles on a large platter. Pour the sauce and
vegetables over the noodles. Top with char siu and green onions and serve
immediately. ]]]]]
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero
Posted to TNT Recipes Digest, Vol 01, Nr 965 by MarySpero@prodigy.com (MS
MARY E SPERO) on Jan 26, 1998
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