CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
2 |
|
Or |
3 |
|
Dried black mushrooms |
1 |
c |
Cooked chicken |
1/4 |
c |
Smoked ham |
2 |
c |
Chinese cabbage |
2 |
tb |
Oil |
1/2 |
c |
Stock |
1/2 |
ts |
Salt |
1 |
tb |
Cornstarch |
2 |
tb |
Water |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese
cabbage.
3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes).
4. Add chicken, ham and mushrooms; stir-fry 1/2 minute more. Add stock and
salt and heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken mixture. Arrange as a topping over noodles in soup and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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