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
We can trace the history of meal recipes far back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these early records were just primitive hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to historians is a collection of ancient tablets in Sumerian which describe 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 drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also tells us how the Roman cooks used many different herbs and spices, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the East, such as coriander, parsley, and basil. The introduction of these new herbs and spices caused an outbreak in manuscripts on cooking, most of which are kept safe in academic collections. For the next few years, the powerful and wealthy competed to serve the most extravagent banquests, and as a result cooks and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cook books were highly popular as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Chinese_ Golden Crown Restaurant House Specia recipe.
