Yield: 4 servings
|1 pounds||Large shrimp; peeled and deveined|
|1 tablespoon||Soy sauce; plus|
|1 teaspoon||Soy sauce|
|1 tablespoon||Dry sherry|
|1½ teaspoon||Sugar; divided|
|3 tablespoons||Vegetable oil|
|2 cups||Cooked fresh wheat-flour noodles; tossed in oil|
|1 teaspoon||Minced fresh ginger|
|½ pounds||Bok choy; thinly sliced|
|½ cup||Shrimp stock|
|2 tablespoons||Oyster sauce|
|2 teaspoons||Asian sesame oil|
|2 tablespoons||Thinly sliced green onions|
Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and ½ teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil.
Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.