| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eastwest2 | 4 | servings | |
INGREDIENTS
| 2 | tb | Cornstarch |
| 1/4 | c | Shaoxing wine |
| 1/2 | c | Oyster sauce |
| 1 | tb | Minced ginger |
| 1/4 | c | Sliced scallion whites; save green |
| Part for garnish | ||
| 1 | ts | Freshly-ground black pepper |
| 1 | tb | Sambal oelek |
| 1 | lb | Skinless chicken meat -; (leg/thigh meat |
| Preferred; but breast may be substituted) | ||
| Canola oil; to cook | ||
| 6 | Garlic cloves; sliced thin | |
| 2 | c | Quartered shiitake mushrooms |
| 1 | c | Chicken stock |
| 4 | Baby bok choy heads; cored, sliced | |
| 1 | lb | Lo mein noodles; blanched, refreshed |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2 hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B16) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 438 Calories (kcal); trace Total Fat; (0% calories from fat); 11g Protein; 98g Carbohydrate; 0mg Cholesterol; 759mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
A Message from our Provider:
“Sunsets – a gift from God”