| 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
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