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
Recipes as an idea can be observed back into the distant past, certainly as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, ancient cook books were just simple hieroglyphic recipes for food preparation.
As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks such as thyme, fennel and dill. In the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, including basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on food, some of which are now in academic collections. When we get to the 1900s, recipe publications were highly popular as a result of better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chinese_ Noodles & Gravy (Yee Mein) recipe.
