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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Chinese, Dim sum 1 Servings

INGREDIENTS

**** NO E ***** Karen Adler FNGP13B. Yield: 6-8 servings
1/2 lb Fresh pork butt
2 tb Fresh ginger cut into thin slivers
4 Dried mushrooms
1/2 c Bamboo shoots
1 Red bell pepper
1 sm Onion; cut in small wedges
2 Green onions; shredded and cut into 1-inch lengths
1 md Zucchini
2 Garlic cloves; crushed
1 Ginger chunk; crushed size of a quarter
4 tb Oil
1 lb Homemade egg noodles*
2 ts Cornstarch
1 ts Sugar
1 tb Light soy sauce
1 ts Sherry
4 ts Cornstarch
1 c Chicken broth
2 tb Oyster sauce
2 tb Oil
1 tb Sesame oil
2 tb Oyster sauce
1 1/2 tb Light soy sauce
1 1/2 ts Vinegar

INSTRUCTIONS

MEAT MARINADE
SAUCE MIXTURE
NOODLE SEASONINGS
*Recipe is included in this collection.                    PREPARATION: Cut
pork into thin, match-stick sized         strips. Mix with meat marinade
and let stand for 1/2 hour. Soak mushrooms until soft. Discard stems and
slice caps, bamboo shoots, red bell peppers and zucchini into thin strips.
Mix sauce. Parboil noodles      for 3 minutes. Rinse and drain. Bring
another pot of       water to boil and keep hot. COOKING: Heat 2 T. oil in
wok and stir fry all the vegetables together for 2-3 minutes; sprinkle on a
little salt and 1 tsp. of           sugar. Set aside. Add 2 T. oil and stir
fry pork until     done. Add sauce mixture, stir until thickened; add the
vegetables. Stir until well mixed and keep warm. Put noodles into the hot
pot of water for 10-15 seconds,       just to heat. Drain but do not rinse.
Put noodles back     in pot and add the noodle seasonings, tossing and
mixing well. Transfer noodles to a big serving platter. Pour meat an d
vegetable mixture over noodles      and serve. DO AHEAD NOTES: Do through
preparation.         Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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