Chinese: Noodles & Gravy (Yee Mein) Recipe




Chinese: Noodles & Gravy (Yee Mein) Ingredients

20 small chinese mushrooms (or 1 can sliced, mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 package pre-fried noodles (1/2 lb)
1 qt chicken stock
3 tsp oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 tsp salt
1/2 tsp sugar
2 tbsp oyster sauce
1 tsp cornstarch
2 tsp water

A Recipe for
Chinese: Noodles & Gravy (Yee Mein)

 

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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water


This is a recipe for Chinese: Noodles & Gravy (Yee Mein) from the recipe cookbook of Recipes-to-go (Barbecue)


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Chinese: Noodles & Gravy (Yee Mein)

Cooking is like love. It should be entered into with abandon or not at all.

Harriet van Horne






Chinese: Noodles & Gravy (Yee Mein) Directions

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse,
squeeze dry, remove and discard stems; cut mushrooms into strips,
julienne style.

Cut Barbecued pork into very thin slices.

Break branches off center stock of bok choy. Remove and discard any
flowers. Peel outer covering off of center stock. Cut bok choy
diagonally into 2 inch lengths.

Bring chicken stock to a boil, add noodles, and cook for 5 minutes.
Drain and set aside. Discard the stock, as it will be quite oily!

Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts,
green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2
teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;
then, add the oyster sauce. Mix well.

Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water,
and toss together water, and toss together until well mixed.

Add thickening made by mixing the cornstarch with the cold water.
Cook for 1 minute, and serve.

SOURCE: Chopsticks, Cleaver and Wok.

Serves: 6

 

 

 

 

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Chinese: Noodles & Gravy (Yee Mein) Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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