1 no ingredients
Directions
2 TB Sesame oil
2 TB Vegtable oil
1 ts Ginger -- finely chopped
2 c Bok choy -- cut into 1/2"
: pie
1 1/2 c Bean sprout
8 oz Chinese bbq pork
1/2 c Chicken broth
2 TB Oyster sauce
1 TB Soy -- dark
1/2 ts Sugar
: Pepper -- dash
1. Cook noodles in plenty of boiling water, when al dente, drain and
toss with sesame oil, set aside 2. Combine sauce ingredients, set
aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about
10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min 4. Add
broth then when broth is hot add noodles, cover and cook 2 min 5. Add
sauce, stir well and serve Varriations, instead of pork, use left
over cooked, roast beef, lamb, shrimp or chicken, other fresh
vegtables in season can be used in place of the sprouts and bok choy
From "Dim Sum" by Ruth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A)
Recipe By :
From: Sweeney
+0800 (
Servings: 4 servings
Bbq Pork Lo Mein Dxdg05a Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Beef; Chinese
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, certainly as far as early Egypt, and quite possibly further than that. However, generally, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to academics is a collection of tablets in the Sumerian language 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 anyone who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times made use of a good variety of spices, including some that we all recognise such as basil, fennel and asafoetida. Moving our culinary historical trip onwards, we have a couple of interesting recipe books which were published in the 1300s - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the indian food that appears on menues today, but instead accounts of the types of meals prepared for the rich and powerful of that time. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new spices and herbs was responsible for a torrent in recipe publications, some of which are now in private libraries. Over the next few hundred years, the wealthy families of Europe competed with each other to lay on the most extravagent meals, and because of this chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cook books were starting to become popular mostly due to increased literacy, people having more free time and having more disposable income. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Bbq Pork Lo Mein Dxdg05a recipe.
