| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Chinese |
Chinese, Loo |
3 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chinese egg noodles; (dried, not fresh) |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Oil |
| 2 |
oz |
Raw lean pork; in matchsticks |
| 2 |
oz |
Raw lean beef, in match book-cover sized pieces |
| 2 |
oz |
Raw chicken, in small pieces of any shape |
| 2 |
oz |
Raw shelled shrimp (cooked will do) |
| 2 |
ts |
Dry sherry |
| 2 |
ts |
Cornstarch |
| 4 |
tb |
Oil |
| 2 |
oz |
Mushrooms; sliced button or reconstituted Chinese |
| 2 |
c |
Chinese cabbage; shredded |
| 2 |
|
Scallions; cut in matches |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 1/2 |
ts |
MSG;(or chicken bouillon) |
| 1/4 |
lb |
Raw bean sprouts |
INSTRUCTIONS
Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
aside.
In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cornstarch.
Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
stirring for a few seconds between each addition: pork, beef, chicken,
shrimp. As soon as you've added and tossed the shrimp, add the
mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
stir-cook for 3 min. Serve hot on a warm platter.
(this an adaptation of Joyce Chen's recipe) From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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