Noodles and gravy (yee mein)

Yield: 6 Servings

Measure Ingredient
20 smalls Chinese mushrooms (or 1 can sliced mushrooms)
¼ pounds Chinese barbecued pork
½ pounds Bok choy
1 pack Pre-fried noodles (1/2 lb)
1 quart Chicken stock
3 teaspoons Oil
½ pounds Bean sprouts
2 \N Green onions, slivered
½ teaspoon Salt
½ teaspoon Sugar
2 tablespoons Oyster sauce
1 teaspoon Cornstarch
2 teaspoons Water
\N 1 minute, and serve.

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style.

Cut Barbecued pork into very thin slices.

Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths.

Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add 1 tablespoon oil and stir-fry bok choy, bean sprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding ½ teaspoon salt and ½ teaspoon sugar. Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well.

Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed.

Add thickening made by mixing the cornstarch with the cold water. Cook for SOURCE: Chopsticks, Cleaver and Wok.

From Gemini's MASSIVE MealMaster collection at

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