Ingredients
1 15-oz. package chow mein noodles (, not canned)
1/4 cup vegetable oil, divided
2 garlic cloves, minced
1 1/2 cup fresh bean sprouts
1/4 cup slivered bok choy
1/4 cup slivered carrot
1/4 cup slivered green pepper
1/4 cup slivered celery
2 tbsp sliced water chestnuts
2 tbsp slivered bamboo shoots
2 tbsp sliced canned mushrooms
2 tbsp slivered onion
1/4 lb peeled small shrimp (60 to to 75 p, er pound size)
1/4 cup chopped chicken
1/4 cup slivered chinese bbq pork
1 cup chicken broth
1 tbsp cornstarch
1 tsp oyster sauce
1/2 tsp granulated sugar
1/2 tsp msg (optional)
1/8 tsp salt
Directions
Boil chow mein noodles according to package directions. Drain.
Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry
noodles for 3 to 5 minutes, or until crisp and light brown. Remove
from wok and set aside. Add remaining 2 tablespoons oil and garlic.
Add bean sprouts, bok choy, carrot, green pepper, celery, water
chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for
serveral minutes over high heat. Add shrimp, chicken and barbecued
pork. Continue stir-frying several minutes. Add broth and cover with
lid. Cook with lid on for 3 to 4 minutes.
Combine Cornstarch with cold water. Stir in oyster sauce, sugar,
MSG, if used, and salt. Add sauce and noodles to wok. Continue
cooking just until sauce thickens about 1 minute. Serve immediately.
Makes 6 servings.
SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
September '91 FOODday, Oregonain Newspaper.
Shared by Cate Vanicek
Servings: 6 servings
Chinese: Golden Crown Restaurant House Specia Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Restaurant
The History of Recipes
Written cooking instructions as a concept can be found way back into distant history, in fact as far into history as the Egyptians, and maybe even further. However, these, ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During the time of the Romans a roman called Apicius created a number of documents detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and dill. Over the next few hundred years, the families of Europe competed to serve the most exotic banquets, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes of the day. When we get to the 1900s, cookbooks were highly popular due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Chinese_ Golden Crown Restaurant House Specia recipe.
