2 tbsp sesame oil
2 tbsp vegetable oil
1 tsp ginger, finely chopped
2 cup bok choy, cut into 1/2-inch pieces
1 1/2 cup bean sprout
8 oz chinese bbq pork
1/2 cup chicken broth
2 tbsp oyster sauce
1 tbsp soy, dark
1/2 tsp sugar
1 pepper, dash
8 oz lo mein noodles
Directions
Cook noodles in plenty of boiling water; when al dente, drain and
toss with sesame oil, set aside. Combine sauce ingredients, set
aside. Heat wok, add oil. Add ginger stir fry until fragrant (about
10 sec). Add bok choy, bean sprouts and pork, stir fry 2 minutes.
Then add broth. When broth is hot, add noodles, cover and cook 2
minutes. Add sauce, stir well and serve.
Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken. Other fresh vegetables in season can be used in
place of the sprouts and bok choy. From "Dim Sum" by Ruth Laws. JANE
HARRIS,(DXDG05A) Prodigy.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 4 servings
Bbq Pork Lo Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Beef; Chinese
The History of Recipes
We are able to track the history of `recipes` way back into distant history, in truth as far into history as pharonic Egypt, and maybe further still. Having said that, these, early cookbooks were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move on, there were two interesting recipe books which were published in the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that we all know today, but rather descriptions of the types of meals on the menus of the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy land, including coriander, parsley, basil and rosemary. These new culinary innovations created an increase in manuscripts on food, most of which are now in academic collections. During the next few centuries, the upper-class families of the West tried to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Bbq Pork Lo Mein recipe.
