| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Chinese, Eggs, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken broth |
| 2 |
T |
Cornstarch |
| 2 |
T |
White vinegar |
| 1 |
t |
Soy sauce |
| 1 |
t |
Sugar |
| 1/8 |
t |
White pepper |
| 1/2 |
lb |
Chinese noodles, cooked |
|
|
drained & hot |
| 1 |
t |
Sesame oil |
| 1 |
T |
Soy sauce |
| 1 |
T |
Salad oil |
| 2 |
c |
Bok choy, cut in 2 inch |
|
|
lengths |
| 1 |
T |
Water |
| 1 |
|
Whole green onion, thinly |
|
|
sliced |
| 4 |
|
Hot poached eggs |
INSTRUCTIONS
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy,
sugar, and white pepper; set aside. Toss hot noodles with the sesame
oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir fry for one
minute. Add water, cover and cook until vegetable is crisp-tender
(about 2 minutes). Add green onion and cook for 30 seconds. Stir
chicken broth mixture, add to pan, and cook, stirring, until sauce
bubbles and thickens. To serve, arrange noodles into nest shapes on 4
serving plates. Slide a hot poached egg into each nest, then spoon
over vegetable sauce. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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