Container fresh bean sprouts; (about 1-1/2 C.) rinsed and drained
1
c
Celery; thinly sliced
1
c
Carrots; julienned
1
c
Mushrooms; shiitake, if possible, small pieces
1/3
c
Soy sauce
1
tb
Oyster sauce
1
tb
Black been paste or sauce
1
pn
Sugar
1
tb
Peanut oil
INSTRUCTIONS
Mix together the first soy sauce, rice wine, and cornstarch and then
marinate chicken in it for at least 30 mins. While chicken is marinating,
cook noodles in boiling water till done. Drain.
Mix together second soy sauce, oyster sauce, black bean paste, and sugar.
Set aside.
Heat a large wok on high. When the wok is smoking add 1/2 T. oil. Stir
fry vegetables briefly, and transfer to a bowl. Keep warm.
Reheat wok and add remaining 1/2 T. oil. Add the marinated chicken and
stir fry until meat is cooked. Add the soy sauce mixture and cook until
boiling. Add noodles and vegetables to wok and toss well to coat. Serve
with chow mein noodles, if desired.
ORIGINATOR Above SUBMITTOR Grace Wagner (wgmm@citynet.net) DATE 11/8/96
See Notes:
Recipe By : Lisa Oh (lisa_0@msn.com) 10/96
Posted to MC-Recipe Digest V1 #285
Date: Fri, 08 Nov 1996 09:13:42 -0500
From: Grace Wagner <wgmm@main.citynet.net>
NOTES : Notes from Lisa: "Try to get the authentic kind of black bean paste
sold in Chinese or
Korean markets. These have the best flavor. But if all you can get is the
supermarket variety, that's all right. Or it can be omitted altogether.
It is important to have a good heat source to achieve good results in
chinese cooking. I have found that ordinary kitchen stoves leave something
to be desired when the recipe calls for stir frying over high heat. If
possible, use an outdoor cooking device, such as propane gas stoves
designed for outdoor cooking. Use outdoors, of course."
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