| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce05 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dark stock |
| 1 |
tb |
Very thinly sliced ginger root |
| 1/2 |
ts |
Minced garlic |
| 1 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Cornstarch |
| 3/4 |
lb |
Flank steak; cut long thin strips |
| 1/2 |
ts |
Ginger powder |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Oil; for cooking |
| 1 |
c |
Sliced mushrooms; shiitakes |
| 1/4 |
c |
Julienne carrots |
| 2 |
tb |
Thinly-sliced green onions |
| 2 |
c |
Cooked angel hair pasta |
| 1 |
tb |
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
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