Ingredients
1 no ingredients
Directions
1/2 lb Noodles -- chinese fresh
: wat
9 TB Oil
4 oz Shrimp; shelled, deveined
1 1/4 ts Salt
1/2 ts Cornstarch
1/2 lb Lean pork -- shredded
1 TB Sherry
2 TB Soy sauce -- light
1/2 ts Sugar
1/2 lb Bok choy
1/4 lb Mushrooms -- sliced
2 TB Chicken stock
1 ts Cornstarch -- dissolved in
2 ts Water
Drop noodles into boiling water and boil for five minutes. Rinse
under cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with
1/4 t salt and cornstarch. Heat 1 T oil to 400 in wok and stir fry
shrimp until they turn pink, about 1 minute. Remove. Heat 2 T oil to
400. Stir fry pork until color changes. Add sherry, 1 T soy sauce and
sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry bok
choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add
stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in
shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn downto
350 and stir fry noodles until outside is golden brown but inside is
soft. (They will form a cake). cook 5 minutes on each side. Remove to
platter. Place cooked mixture on topof noodles. MIKE CROUCH (NNBB09A)
Recipe By :
From: Sweeney
+0800 (
Servings: 4 servings
Chow Mein With Shrimp & Pork Nnbb89a Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Meat; Pork
The History of Recipes
Food historians have tracked the existence of recipes back into antiquity, in fact as far back as the Egyptians, and quite possibly further than that. However, these, ancient records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to academics are a few tablets in Sumerian describing 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 drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he informs us how the cooks of his times used many different spices, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there are some interesting books from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is popular today, but instead accounts of the types of food prepared by the cooks of the rich people of that period. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices led to an explosion in recipe manuscripts, many of which are kept safe in private cookery archives. Over the next few centuries, the powerful families of Europe strove to offer the best banquets, and as a result the best chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, recipe publications were greatly in demand due to increased literacy, people having increased spare time and having more disposable income. The introduction of television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Chow Mein With Shrimp & Pork Nnbb89a recipe.
