Mom's cantonese style chow mein w/ char siu

Yield: 4 Servings

Measure Ingredient
4 \N Shiitake mushrooms; dried
1 pounds Bok choy; (Chinese cabbage)
½ cup Bamboo shoots
½ pounds Egg noodles; fresh, Chinese
1 tablespoon Virgin olive oil
¼ cup Virgin olive oil
2 slices Ginger; minced (up to 3)
1 tablespoon Shoyu; (soy sauce)
½ cup Chicken stock
1 teaspoon Sesame oil
2 tablespoons Oyster sauce; (up to 3)
2 teaspoons Cornstarch; DISSOLVED in
2 tablespoons Water
½ pounds Char siu; (Chinese roast pork)
2 \N Green onions; cut in 2\" lengths

SAUCE

OTHER INGREDIENTS

Mushrooms: In a small bowl cover the mushrooms with ½ cup warm water. Let them soak for 30 minutes. Discard the water and the stems. Cut mushrooms into ⅛" strips.

Bok Choy: Wash and trim cabbage. Cut into 2" x ¼" strips.

Bamboo Shoots: Drain; slice in 2" x ⅛" 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@... (MS MARY E SPERO) on Jan 26, 1998

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