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