Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Large shrimp; peeled and deveined |
| 1 tablespoon | Soy sauce; plus |
| 1 teaspoon | Soy sauce |
| 1 tablespoon | Dry sherry |
| 1 tablespoon | Cornstarch |
| 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@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.