Yield: 4 Servings
|8 larges||Green shrimp|
|½ pounds||Chinese rice noodles|
|¼ cup||Cooking oil|
|1 cup||Coarsely chopped onion|
|½ cup||Sliced bamboo shoots|
|½ cup||Sliced water chestnuts|
|1 cup||Bean sprouts|
|1 cup||Diced Chinese cabbage|
|½ teaspoon||Five-spice powder|
|1½ teaspoon||Soy sauce|
|1½ teaspoon||Oyster sauce|
|1 teaspoon||Sesame oil|
|1½ cup||Chicken broth|
|¼ cup||Cold water|
Peel and devein the shrimp, leaving the tails on. Split each lengthwise through the back almost to the front in order to butterfly. Spread open and lay cut side down; press to flatten. Set aside. Bring a pot of salted water to boil and cook the noodles until tender, about 15 minutes. Drain and cool. Heat a wok at high temperature with 2 tbs. oil. Add the noodles and cook without stirring until browned on one side. Turn the noodles over and cook the other side until golden brown, then break up with chopsticks and stir-fry briefly. Remove the noodles, drain, and set aside. Reheat the wok with the remaining 2 tbs. oil. Add the onions, shrimp, and vegetables.
Toss and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes.
Take care not to overcook the shrimp--they cook fast when butterflied. Stir in the sugar, five-spice powder, soy sauce oyster sauce, and sesame oil.
Add noodles & Chicken Broth. Combine cornstarch w/ cold water to make smooth paste. Slowly add to stock,stirring constantly. Cook until sauce thickens & becomes clear. Serve immediately. Chinese five-spice is a curry-like mixture of spices. Sesame oil is strong & aromatic. Used sparingly, it is a great complement to many dishes. Both are available at oriental markets & most grocery stores.
KETCHUM, SUN VALLEY.
BEVERAGE: TSINGTAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .