| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce05 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dark stock |
| 1 |
T |
Very thinly sliced ginger |
|
|
root |
| 1/2 |
t |
Minced garlic |
| 1 |
T |
Soy sauce |
| 1 1/2 |
t |
Cornstarch |
| 3/4 |
lb |
Flank steak, cut long thin |
|
|
strips |
| 1/2 |
t |
Ginger powder |
| 1/2 |
t |
Salt |
| 1 |
T |
Oil, for cooking |
| 1 |
c |
Sliced mushrooms, shiitakes |
| 1/4 |
c |
Julienne carrots |
| 2 |
T |
Thinly-sliced green onions |
| 2 |
c |
Cooked angel hair pasta |
| 1 |
T |
Sesame oil |
INSTRUCTIONS
In a medium saucepan, bring the stock, ginger, and garlic to a boil.
Reduce for 3 minutes. Mix the cornstarch into the soy sauce. As you
stir the stock, pour the cornstarch mixture into the stock. It will
begin to thicken. Allow to boil for 1 minute, and remove from the
heat. Toss the meat with powdered ginger and salt. Heat the cooking
oil in the wok until it is smoking. Add the meat, stirring, and
searing it quickly on all sides. Pull the meat up the sides of the wok
and add the mushrooms and carrots. Cook for 2 minutes. Add the green
onions and toss all together. Drop the pasta by the handful into the
fryer to create crazy noodles, fry for 45 seconds, remove and place in
a bowl. Drizzle with the sesame oil. Place them on a big service
platter. To the stir-fry, add the sauce and completely coat
everything. Taste and adjust. Pour this over the noodles. This recipe
yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD NETWORK - (Show # EE-2188 broadcast
08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 09-26-1996 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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