| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables, Grains |
Chinese |
Main dish, Oriental, Seafood |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Thin egg noodles |
| 2 |
t |
Sesame oil |
| 1 1/2 |
T |
Oyster sauce |
| 1 1/2 |
T |
Soy sauce |
| 1/2 |
t |
Sugar |
| 1/4 |
t |
Salt |
|
|
White Pepper |
| 2 |
T |
Vegetable, or peanut oil |
| 1 |
t |
Fresh ginger, minced |
| 1 |
|
Clove garlic, minced |
| 8 |
oz |
Med shrimp |
| 1 |
T |
Dry sherry |
| 1/2 |
c |
Chinese chives |
| 2 |
|
Green onions |
| 8 |
oz |
Fresh bean sprouts |
INSTRUCTIONS
Cook noodles arccoirding to pkg directions until tender but still
firm; 2-3 minutes. Drain, rinse under cold running water and drain
again. Toss noodles withs sesame oil until well coated. Combine oyster
sauce, soy sauce, sugar, salt and pepper in small bowl. Heat vegetable
oil in wok or large skillet over high heat. Add ginger and garlic and
stir-fry 10 seconds. Add shrimp; stir-fry until pink, about 1 minutes.
Add sherry and chives; stir-fry until chives begin to wilt, about 15
seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add
remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce
mixture and noodles. Cook and stir until heated through, about 2
minutes 4 servings Posted to MasterCook Digest V1 #182 Date: Thu, 7
Nov 1996 14:00:01 -0600 From: "Loren Fumich"
<lorenf@memphisonline.com>
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