| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Chinese |
China, Asia, Seafood, Pastas, Archived |
1 |
Servings |
INGREDIENTS
| 12 |
|
Ounces Chinese style thin egg noodles |
| 2 |
ts |
Sesame oil |
| 1 1/2 |
tb |
Oyster sauce |
| 1 1/2 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Minced fresh ginger |
| 1 |
|
Clove garlic, minced |
| 8 |
|
Ounces medium shrimp, shelled and deveined |
| 1 |
tb |
Dry sherry |
| 1/2 |
c |
Chinese chives, cut into 1" pieces or 1/4 cup domestic |
INSTRUCTIONS
chives and 2 green onions, cut into 1" pieces 8 ounces bean sprouts Cook
noodles according to pkg directions until tender but still firm. Drain and
rinse under cold water and drain. Toss with sesame oil until well coated.
Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl. Heat
vegetable oil in wok or skillet over high heat. Add ginger and garlic and
stir fry 10 seconds. Add shrimp; stir fry about 1 min,. until shrimp begin
to turn pink. Add sherry and chives; stir fry until chives begin to wilt,
about 15 seconds. Add 1/2 of bean sprouts; stir fry 15 seconds. Add
remaining sprouts and stir fry an additional 15 seconds. Add oyster sauce
mixture and noodles. Cook and stir until heated through, about 2 minutes.
Yield: 4 servings From The Cookie-Lady's Files
Submitted By _FONDUES Submitted By AROUND THE WORLD_
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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