| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Soup | 6 | Servings |
INGREDIENTS
| 1/2 | -(up to) | |
| 1 | lb | Noodles (up to) |
| 1 | c | Cooked chicken |
| 1/2 | lb | Chinese cabbage |
| 1/4 | c | Celery |
| 2 | Onions | |
| 1/2 | c | Bean sprouts (up to) |
| 3 | tb | Oil |
| 1 | c | Stock |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. 2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch bean sprouts. 3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1 minute). Add stock and heat quickly; then cook, covered, 3 minutes over medium heat. 4. Add chicken to vegetables and stir in to heat through. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour mixture over noodles and serve. VARIATIONS: 1. For the onions, substitute 1/2 cup canned button mushrooms. 2. In step 4, add with the chicken 1 tomato, peeled and diced. 3. In step 4, after the sauce thickens, stir in 1 cup canned pineapple, diced, only to heat through. 4. Before serving, garnish chicken topping with 1/4 cup almond meats, blanched and toasted. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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