Ingredients
2 tbsp peanut oil
1/2 tsp salt
3 each cloves garlic, chopped fine
1/4 tsp freshly grated ginger
VEGETABLES
6 each chinese dried mushrooms soaked for, 2 hours, cut ju
1 cup napa cabbage
1/4 cup dried lily buds soaked for one hour, (opt)
2 oz dried bean curd skin, soaked for on, e hour (opt)
1/2 cup bamboo shoots, cut julienne
SAUCE
2 tbsp foo yee
1 tbsp light soy sauce
1/8 tsp sugar
2 tsp sesame oil
1/2 tsp ground white pepper
1 tsp garlic & red chile paste or more to, taste
ADDITIONAL
4 oz cellophane noodles (sai fun) soaked, for one hour
2 cup chicken stock
1 green onions, chopped
Directions
Remember the basic rule for chowing: Have everything ready before you
light the wok. Soak and prepare the vegetables, mix the sauce, and
then go to it. Heat the wok and add the oil, salt, garlic, and
ginger. Chow for a moment and then add the vegetables. Chow until
hot and tender and then add the sauce, the drained noodles, and the
chicken stock to the wok. Stir and simmer uncovered until the noodles
are clear and tender and have absorbed most of the broth. Taste for
salt and place in a serving bowl. Garnish with green onions & serve.
Servings: 6 servings
Chinese New Year Noodles Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Holiday
The History of Recipes
It is possible to track the history of written recipes far back into the far past, in fact as far into history as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian describing 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 drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. He recounts how the meals were split into starters, entrees and desserts, something we still use today. He also tells us how the Roman chefs made use of many different spices, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later, we find some books from the 1300s ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich people of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices such as parsley and basil. The introduction of these new herbs and spices was responsible for a surge in books on cookery, most of which are now in private collections. By the time we get to the 20th century, cookbooks are greatly in demand due to more people being able to read, increased leisure time and having more money. The arrival of television gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Chinese New Year Noodles recipe.
