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Noodles and gravy (yee mein)
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| Artist: |
_ |
| Categories: |
Asian, Exotic, Noodles, Pastas & Noodles, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 20
| small | Chinese mushrooms (or 1 can | | | - sliced mushrooms) | | 1/4
| lbs | Chinese barbecued pork | | 1/2
| lbs | Bok choy | | 1
| pack | Pre-fried noodles (?lb) | | 1
| quart | Chicken stock | | 3
| tsp | Oil | | 1/2
| lbs | Bean sprouts | | 2
| | Green onions, slivered | | 1/2
| tsp | Salt | | 1/2
| tsp | Sugar | | 2
| tbsp | Oyster sauce | | 1
| tsp | Cornstarch | | 2
| tsp | Water |
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Procedures:
| 1 | Cook chinese mushrooms by boiling in water for 10 minutes. | | 2 | Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. | | 3 | Cut barbecued pork into very thin slices. | | 4 | Break branches off center stock of bok choy. | | 5 | Remove and discard any flowers. | | 6 | Peel outer covering off of center stock. | | 7 | Cut bok choy diagonally into 2 inch lengths. | | 8 | Bring chicken stock to a boil, add noodles, and cook for 5 minutes. | | 9 | Drain and set aside. | | 10 | 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 ?teaspoon salt and ?teaspoon sugar. | | 11 | Remove and set aside. | | 12 | Heat wok, add 2 tablespoon oil and noodles. | | 13 | Stir-fry for 2 minutes; then, add the oyster sauce. | | 14 | Mix well. | | 15 | Add all other ingredients, except cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed. | | 16 | Add thickening made by mixing the cornstarch with the cold water. | | 17 | Cook for 1 minute, and serve. |
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