| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
|
All newly t, Pasta and r |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked egg noodles |
| 1 |
tb |
Sesame seed |
| 1 |
tb |
Peanut oil |
| 2 |
|
Cloves garlic; minced |
| 4 |
c |
Fresh broccoli florets |
| 1 |
cn |
(8 oz.) water chestnuts; drained |
| 1 |
|
Jar (4.5 oz.) whole mushrooms, drained |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Dry white wine or chicken broth |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in large skillet or wok, cook and stir sesame seed over
medium-high heat for 2 to 3 minutes or untl golden brown. Remove from
skillet; set aside.
3. In same skillet, heat oil over medium-high heat until hot. Add garlic;
cook and stir 30 seconds. Add broccoli, water chestnuts and mushrooms; cook
and stir 6-7 minutes or until broccoli is crisp-tender.
4. Drain noodles; set aside.
5. In small bowl, combine broth, wine, soy sauce and cornstarch; blend
well. Add noodles and cornstarch mixture to skillet; cook and stir until
thickened and bubbly. Sprinkle with sesame seed. Makes 4 servings.
Recipe by: Stir-Fries Posted to MC-Recipe Digest V1 #753 by L979@aol.com on
Aug 21, 1997
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