Noodle Cake With Shrimp And Oyster Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Asian	Essnce08	4	Servings

INGREDIENTS

1	lb	Large shrimp, peeled and
		deveined
1	T	Soy sauce, plus
1	t	Soy sauce
1	T	Dry sherry
1	T	Cornstarch
1 1/2	t	Sugar, divided
3	T	Vegetable oil
2	c	Cooked fresh wheat-flour
		noodles tossed in oil
1	t	Minced fresh ginger
1/2	lb	Bok choy, thinly sliced
1/2	c	Shrimp stock
2	T	Oyster sauce
2	t	Asian sesame oil
2	T	Thinly sliced green onions

INSTRUCTIONS

Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch,
and 1/2 teaspoon of the sugar. Set aside. Heat the oil in a large
saute pan, over high heat. Add the noodles to the wok, spreading them
evenly to form a solid "pancake". Cook until golden, flip and place  in
the oven for about 3 minutes. Meanwhile, heat the remaining oil in  a
wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or  until
the shrimp are just pink. Add the bok choy and toss until  tender,
about 1 minute. In a small bowl, combine the broth, oyster  sauce,
remaining sugar and soy sauce, and the sesame oil. Add to the  wok,
stir, and bring to a boil. Remove the pancake from the oven and  drain
on a towel. Place on a large platter and top with the shrimp  and
vegetables. Garnish with green onions. This recipe yields 4  servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  08-05-1996  Recipe by: Emeril
Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 429 Calories From Fat: 109 Total Fat: 12.3g Cholesterol: 142.9mg Sodium: 1067.5mg Potassium: 223.5mg Carbohydrates: 54.2g Fiber: 1.9g Sugar: 1.9g Protein: 22.4g