Chinese: Golden Crown Restaurant House Specia Recipe


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

 

 

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Categories: Asian; Chinese; Restaurant


The History of Recipes

It is quite feasible to trace the history of recipes way back into distant history, in truth as far as ancient Egypt, and quite possibly further than that. In practice though, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.

In an interesting twist, the most ancient recipe in existence, according to experts is a series of clay tablets in ancient 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 `blissful`.

Later on, in The time of the romans 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also tells us how the ancient cooks made use of a good variety of spices and herbs, including some that we all recognise such as bay, fennel and dill.

Moving our culinary historical trip onwards, we have two interesting cookery books from the 1300s : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that we all know today, but instead descriptions of the types of food on the menus of the rich and powerful of the period.

Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a surge in books on cooking, the majority of which are kept safe in academic collections.

The TV revolution brings us celebrity chefs and the spin-off recipe books.

Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this site.

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