20 small chinese mushrooms (or 1 can sliced, mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 package pre-fried noodles (1/2 lb)
1 qt chicken stock
3 tsp oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 tsp salt
1/2 tsp sugar
2 tbsp oyster sauce
1 tsp cornstarch
2 tsp water
Directions
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.
Servings: 6 servings
Noodles & Gravy (Yee Mein) Recipe brought to you by Recipe Ideas
Categories: Gravies
The History of Recipes
Historians have proved the existence of recipes far back into distant history, at least as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we find two interesting books which date from the 14th Century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the curry that is popular today, but rather recipes for the types of meals on the tables of the rich and powerful of that time. In the 15th century, people returning from the crusades brought back many spices and herbs from the East, such as parsley, basil and rosemary. These new spices and herbs created a torrent in manuscripts on food, many of which are now in private libraries. Over the next few centuries, the powerful and rich competed with each other to serve the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down recipes of the day. By the arrival of the twentieth century, cookbooks are in high demand, mostly due to increased literacy, people having more free time and being a little richer. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Noodles & Gravy (Yee Mein) recipe.
