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
We are able to track the history of `recipes` back into the far past, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the baking 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. Later on, in Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and desserts, something we still use today. Additionally, he recounts how the Roman cooks used a wide range of aromatic flavors, including a few you will know such as basil, mint and parsley. Later on, we find some books which were published in the fourteenth century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the nobility of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like parsley and basil. These new foods and tastes led to a surge in books on cookery, many of which are kept safe in private libraries. For the next few years, the powerful and rich strove to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections were greatly in demand. However, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cookbooks are greatly in demand as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Noodles & Gravy (Yee Mein) recipe.
