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
Academics have proved the existance of recipes back into distant history, certainly as far as the Egyptians, and quite possibly further than that. However, generally, these old recipes were just very basic pictorial recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and dessert, something we still use today. Aspicius informs us how the early Romans used many herbs, including a few you will know such as bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including basil and rosemary. These new culinary innovations led to an outbreak in recipe publications, most of which still exist in private collections. For the decades that followed, the upper-class families of Wesstern Europe competed to offer the most extravagent meals, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Noodles & Gravy (Yee Mein) recipe.
