Name: Mom's Cantonese Style Chow Mein W/ Char Siu
Ingredients: 4 Shiitake mushrooms; dried; 1 lb Bok choy; (Chinese cabbage); 1/2 c Bamboo shoots; 1/2 lb Egg noodles; fresh, Chinese; 1 tb Virgin olive oil; 1/4 c Virgin olive oil; 2 sl Ginger; minced (up to 3); 1 tb Shoyu; (soy sauce); 1/2 c Chicken stock; 1 ts Sesame oil; 2 tb Oyster sauce; (up to 3); 2 ts Cornstarch; DISSOLVED in; 2 tb Water; 1/2 lb Char siu; (Chinese roast pork); 2 Green onions; cut in 2" lengths

When sin entered the world, it ruined the harmony of marriage not because it brought headship and submission into existence, but because it twisted man’s humble, loving headship toward hostile domination in some men and lazy indifference in others. And it twisted woman’s intelligent, willing, happy, creative, articulate submission toward manipulative obsequiousness in some women and brazen insubordination in others. Sin didn’t create headship and submission; it ruined them and distorted them and made them ugly and destructive.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Chinese	Chinese, Family, Pasta	4	Servings

INGREDIENTS

4		Shiitake mushrooms; dried
1	lb	Bok choy; (Chinese cabbage)
1/2	c	Bamboo shoots
1/2	lb	Egg noodles; fresh, Chinese
1	tb	Virgin olive oil
1/4	c	Virgin olive oil
2	sl	Ginger; minced (up to 3)
1	tb	Shoyu; (soy sauce)
1/2	c	Chicken stock
1	ts	Sesame oil
2	tb	Oyster sauce; (up to 3)
2	ts	Cornstarch; DISSOLVED in
2	tb	Water
1/2	lb	Char siu; (Chinese roast pork)
2		Green onions; cut in 2" lengths

INSTRUCTIONS

SAUCE
OTHER INGREDIENTS
Mushrooms: In a small bowl cover the mushrooms with 1/2 cup warm water. Let
them soak for 30 minutes. Discard the water and the stems. Cut mushrooms
into 1/8" strips.
Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.
Bamboo Shoots: Drain; slice in 2" x 1/8" strips
Noodles: Bring 2 quarts of water to a boil and boil noodles for 4-5
minutes. Drain. Arrange noodles, which have been tossed with 1 tablespoon
olive oil, in a shallow baking dish. Bake in a 375 degree oven for 7-8
minutes or until lightly browned. Turn and bake another 7-8 minutes. Remove
from oven and set aside.
NOTE: You can eliminate the baking of the noodles and just mix them in with
the veggies and sauce.
Sauce: Heat wok. Add oil, ginger, bok choy, mushrooms, bamboo shoots and
stir fry for a couple of minutes - not too long. Add shoyu, chicken stock,
sesame oil, oyster sauce and toss until completely heated through. Add
cornstarch mixture; stir until sauce thickens and remove from heat.
PRESENTATION: Arrange noodles on a large platter. Pour the sauce and
vegetables over the noodles. Top with char siu and green onions and serve
immediately. ]]]]]
Me ke aloha, Mary
NOTES : E hele mai oukou e ai!  (Come and eat!) Recipe by: Mary Spero
Posted to TNT Recipes Digest, Vol 01, Nr 965 by MarySpero@prodigy.com (MS
MARY E SPERO) on Jan 26, 1998

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