Ingredients
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, beansprouts,
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
Chinese: Noodles & Gravy (Yee Mein) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Gravies
The History of Recipes
Experts have found proof that recipes existed way back into antiquity, at least as far as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these early recipes were just very basic pictorial recipes for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Closer to modern times, there were two interesting books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that is familiar to us all today, but instead recipes for the types of food prepared for the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in recipe books, many of which are kept safe in private collections. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century that cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and publishing the recipes of their peers. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chinese_ Noodles & Gravy (Yee Mein) recipe.
