Yield: 4 Servings
|2 tablespoons||Sesame oil|
|½ cup||Chicken broth|
|2 tablespoons||Vegtable oil|
|2 tablespoons||Oyster sauce|
|1 tablespoon||Ginger; finely chopped|
|1 tablespoon||Soy; dark|
|2 cups||Bok choy; cut in 1/2" pcs|
|1½ cup||Bean sprout|
|8 ounces||Chinese BBQ pork|
From: Stacy Hansen <schansen@...> Date: Tue, 14 May 1996 14:50:12 -0700 Shar (Loverly@... ( SHARON R MCCORMACK))sent me these recipes in answer to my request and was unsure how to post them to the group. So, I told her that I would do it for her: 1. Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil, set aside
2. Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve Varriations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A) MC-RECIPE@...
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