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
Experts have found proof that recipes existed way back into the distant past, in truth as far as pharonic Egypt, and maybe further still. Having said that, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later, we find a couple of interesting cookery books from the 14th Century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is served today, but instead descriptions of the types of meals prepared by the chefs of the upper classes of the time. For the centuries that followed, the powerful and rich houses tried to serve the best banquets, and consequentially the best cooks and their recipe collections could command a high salary. However, it was during the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down popular recipes of the day. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Noodles & Gravy (Yee Mein) recipe.
