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Noodles And Gravy (yee Mein)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Chinese, Pork 6 Servings

INGREDIENTS

20 Chinese mushrooms, or 1 can
sliced mushrooms
1/4 lb Chinese barbecued pork
1/2 lb Bok choy
1 Pre-fried noodles, 1/2 lb
1 qt Chicken stock
3 t Oil
1/2 lb Bean sprouts
2 Green onions, slivered
1/2 t Salt
1/2 t Sugar
2 T Oyster sauce
1 t Cornstarch
2 t Water

INSTRUCTIONS

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse,
squeeze dry, remove and discard stems; cut mushrooms into strips,
julienne style.  Cut Barbecued pork into very thin slices.  Break
branches off center stock of bok choy.  Remove and discard any
flowers.  Peel outer covering off of center stock. Cut bok choy
diagonally into 2 inch lengths.  Bring chicken stock to a boil, add
noodles, and cook for 5 minutes.  Drain and set aside.  Discard the
stock, as it will be quite oily!  Heat wok, add 1 tablespoon oil and
stir-fry bok choy, bean sprouts,  green onions, barbecued pork, and
mushrooms for 3 minutes, adding 1/2  teaspoon salt and 1/2 teaspoon
sugar. Remove and set aside.  Heat wok, add 2 tablespoon oil and
noodles.  Stir-fry for 2 minutes;  then, add the oyster sauce.  Mix
well.  Add all other ingredients, EXCEPT cornstarch and 2 teaspoon
water,  and toss together water, and toss together until well mixed.
Add thickening made by mixing the cornstarch with the cold water.  Cook
for 1    minute, and serve.  SOURCE: Chopsticks, Cleaver and Wok.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 4.8mg
Sodium: 681.4mg
Potassium: 282.7mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 4.4g
Protein: 5.5g


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