INGREDIENTS

INSTRUCTIONS

Here's a recipe for Chow Mein which is a pretty classic application
using pan fried noodles.  Put the mushrooms in a small bowl and pour
boiling water over them.  Let soak for 30 minutes.  Meanwhile, cook the
noodles in a large quantity of boiling water for  with a little sesame
oil and set aside.  Cut The scallops in half, toss with a little sesame
oil and 1 1/2  teaspoons of cornstarch; refrigerate.  Cut the flank
steak as thinly  as possible across the grain.  Toss with 1 1/2
teaspoons cornstarch,  in a little sesame oil and the dark soy sauce;
set aside.  When the  mushrooms have soaked, squeeze them out over the
soaking liquid, and  reserve 1/4 cup of the liquid.  Cut off the
mushroom stems and  discard; cut the caps in two and set aside with the
bamboo shoots and  bok choy.  Lightly beat the eggs with a few drops of
sesame oil.  Heat a small  frying pan and oil the bottom lightly.  Pour
in enough of the beaten  egg to cover the bottom, pouring any excess
back into the uncooked  eggs. Cook just until set and remove.  Repeat
until all the egg is  used up. Stack the egg crepes, roll them up and
slice across the roll  into shreds. Set aside.  Mix the chicken stock
with the light soy sauce, 1 1/2 teaspoons salt  and the sugar; set
aside.  Heat this mixture in a small pot over low  heat.  Meanwhile,
heat a wok over medium high heat until hot.  Add 1 cup  peanut oil and
heat until the oil is very hot.  Lower the noodles  into the oil to
form a nest and let them cook until brown on one  side.  (This may take
8 minutes or so.) Turn the noodles over and  brown on the other side.
(This will be much faster.) Remove to a  large serving platter and keep
warm.  Cook the scallops very briefly in the same oil, remove and drain
in a  colander.  Turn the heat off under the oil and add the beef.
Stir  just until the meat slices are separated and start to change
color.  Remove to drain with the scallops.  Pour off all the oil but
1/4 cup and heat.  Add the vegetables and  stir-fry for 2 to 3 minutes.
Add the seasoned stock and bring to a  boil. Mix the reserved mushroom
soaking liquid with 2 tablespoons of  cornstarch until dissolved and
stir into the chicken stock sauce.  Stir until it thickens and clears
slightly.  Add the beef and  scallops, then the wine and cook just
until heated through.  Pour  over the noodles and serve garnished with
the egg shreds.  Posted by Stephen Ceideburg December 18 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 2007
Calories From Fat: 677
Total Fat: 75.9g
Cholesterol: 567.4mg
Sodium: 3660.3mg
Potassium: 1838.2mg
Carbohydrates: 210.9g
Fiber: 7.6g
Sugar: 14.6g
Protein: 115.3g