2 package quick-cooking oriental noodles (3 o, unces)
1 (with or without flavor packets)
2 tbsp soy sauce
4 tsp catsup
1 tbsp worcestershire sauce
1 tsp sugar
1/2 tsp oriental sesame oil
1 nonstick spray coating
4 cloves garlic, minced
1/4 tsp crushed red pepper
1/2 lb lean boneless pork (pork loin or si, rloin), cut
1 into thin strips
3 cup thinly sliced cabbage
8 oz sliced bamboo shoots (1 can), drain, ed and rinsed
1/2 cup coarsely shredded carrot
2 green onions, cut into 2-inch piece, s
Directions
Cook noodles in 4 cups boiling water for 3 minutes or just until
tender, omitting flavor packets, if present. Drain and rinse noodles;
set aside. For Sauce: In a small bowl combine soy sauce, catsup,
Worcestershire sauce, sugar, and sesame oil; set aside. Spray a wok
or large skillet with nonstick spray coating; heat. Add garlic and
red pepper to hot wok or skillet; cook over medium heat for 10
seconds. Add pork; stir-fry 1 minute. Add cabbage, bamboo shoots,
carrot, and onions. Stir-fry 2 to 3 minutes more or until onions are
crisp-tender and pork is no longer pink. Add noodles and sauce; heat
through, about 1 minute, stirring gently to coat.
BETTER HOMES AND GARDENS, March 1990
Servings: 3 servings
Mandarin Chow Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
Historians have proved the existence of recipes back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these early cook books were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts detailing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks made use of a wide range of herbs and spices, including some that we all recognise such as basil, mint and asafoetida. Over the next few centuries, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Mandarin Chow Mein recipe.
