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