Text 16750, 76 rader
Skriven 2007-06-14 15:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Friday 668
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 DS> table outside, but it has really good pit beef.
 ML> I'd favor this.
 DS> And I expect that others will be doing the same, so there'll be no
 DS> problem for you to get there and back from the Korean Market.

It is funny that pit beef has become one of the signature dishes
of this part of the world, but I'll take it any time. Plus it's
cheaper than crab cakes.

=

 ML> affect my plans. I'll try to make Friday events, if possible.
 DS> Just keep me posted and we'll do our best to see that you get there.

I should know by that week, but there's the chance I'll
ring up Friday morning and plead "please pick me up at
[BWI/Bethesda/the nursing home/wherever]."

 DS> In our early years, Chinese was synonomous with La Choy Chicken Chop
 DS> Suey, in two cans taped together, one with the meat and broth and
 DS> one with the veggies.  And toasted noodles for it to go over.

The fact that this stuff is now hard to come by is proof that
humanity has made progress.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chow Mein (Chicken)
 Categories: m'm, m'm good
   Servings:  4

      4 c  Chicken broth
      2 c  Diced celery
      1 c  Diced onion
      1 c  Chopped cabbage (bok choy if
           -available)
      2 tb Peanut oil
  1 1/2 c  Sliced fresh mushrooms
  1 1/2 c  Fresh bean sprouts
      2 tb Dark molasses
      1 tb Soy sauce
      1 tb Butter
      2    Eggs, beaten
      4    To 5 Tbl cornstarch
      1 lb Cooked, boned chicken, torn
           -into bite-size shreds
      1 cn Chow mein noodles

  In a saucepan, bring the chicken broth to simmer.  Add the celery, onion,
  and cabbage.  Simmer, stiring occasionally, until the celery is soft.

  Heat the peanut oil in a large skillet or wok.  Saute the mushrooms until
  they begin to soften.  Add the bean sprouts; cook and stir until they are
  soft.  Use a slotted spoon to place the celery, onion, and cabbage in the
  skillet.  Add the molasses and soy sauce.  Stir and cook, adding enough
  broth to keep it moist and loose.

  Melt the butter in a small pan over medium-high heat.  Cook the eggs until
  firm, with minimal stirring.  You want an "egg pancake".  Remove the eggs
  from the pan, season to taste, and slice into thin strips.

  Dissolve the cornstarch in the remaining chicken broth.  Stir into the
  vegetables in the wok, and stir as the mixture thickens.  Add torn chicken
  and heat through.

  To serve, put a layer of chow mein noodles on each plate and heap with the
  chicken and vegetable mixture.  Top with the shreds of eggs.

  [ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]

  Posted by Fred Peters.

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