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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables, Grains Shanghai Main, Dishes 6 Servings

INGREDIENTS

1 tb Soy sauce
2 ts Corn starch
2 Chicken breast 1/2; skinned and boned, thinly sliced
1 pk (about 1 lb.) Shanghai-style noodles or fresh egg noodles
2 tb Vegetable oil
1 ts Minced garlic
1 Leek; cut into 1-1/2 inch slivers
1 Red bell pepper; seeded and cut, into matchsticks
3 tb Soy sauce
1 tb Shao Hsing wine or dry sherry
2 tb Sweet brown bean sauce
2 tb Chinklang vinegar or red wine vinegar
4 tb Sesame oil

INSTRUCTIONS

Combine marinade ingredients in a small bowl. Add chicken and stir to coat.
Set aside for 30 minutes.
Cooking: In a large pot of boiling water, cook noodles according to package
directions or until tender, but firm to the bite. Drain well.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil,
swirling to coat sides. Ad garlic and cook stirring, until fragrant, about
5 seconds. Add chicken and stir-fry for 2 minutes or unitl opaque. Add leek
and bell pepper and cook for 1 minute. Stir in soy sauce, wine, brown bean
sauce, vinegar, sesame oil, and noodles. Cook and gnetly toss until heated
through.
Tip Shanghai noodles are a slighlty thicker version of t basic fresh
Chinese egg noodles. If these are unavailable, any egg noodles may be
substituted.
Recipe by: Charlene Clemens-Powers
Posted to TNT Recipes Digest by TRANSCRIBE@aol.com on Jan 31, 1998

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