Noodles & gravy (yee mein)
Yield: 6 Servings
Ingredients:
- 20 sm Chinese mushrooms (or 1 can - sliced mushrooms)
- 1/4 lb Chinese barbecued pork
- 1/2 lb Bok choy
- 1 pk Pre-fried noodles (1/2 lb)
- 1 qt Chicken stock
- 3 ts Oil
- 1/2 lb Bean sprouts
- 2 Green onions slivered
- 1/2 ts Salt
- 1/2 ts Sugar
- 2 tb Oyster sauce
- 1 ts Cornstarch
- 2 ts Water
Instructions:
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 1/2 teaspoon salt and 1/2 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 1 minute and serve. SOURCE: Chopsticks Cleaver and Wok.
