Text 5046, 82 rader
Skriven 2006-08-31 20:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: McPhee
==============
 -=> Quoting Mark Lewis to Dave Sacerdote <=-

 ML> http://www.spudtech.com/  Home of the world's most advanced hand 
 ML> held laser-guided bolt-action aluminum 
 ML> SP9004 potato rifle.

Ooooh, I want one! "Weapons of Mashed Destruction" .... heh, heh, heh.

Curry noodle

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Rice-Stick Noodles
 Categories: Chicken, Noodles, Pork, Shrimp, Curry
      Yield: 4 servings
 
    1/2 lb Thin rice-stick noodles
      6    Dried Chinese blk. mushrooms
      1    Boneless chicken breast
           - cut 1/3-in thick
      6 oz Strip Chinese barbecued pork
      6 oz Medium shrimp
      3 tb Peanut or corn oil
      2 ts Finely chopped ginger
    1/2 ts Salt
      1 sm Onion; cut lengthwise into
           - thin slices
      1    Stalk celery; cut into
           - diagonal thin slices
    1/4 lb Small snow peas
           - strings and stems removed
    1/2    Green bell pepper; seeded
           - and sliced thin
    1/2 ts Sugar
      2 tb Indian Madras curry powder
      1 tb Light soy sauce
      1 tb Dark soy sauce
    1/4 c  Chicken stock
      2    Green onions
           - finely shredded
 
  IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms
  with warm water for 20 minutes or until soft and pliable. Drain
  noodles, shake off excess water; set aside. Drain mushrooms and
  squeeze dry of excess water. Cut and discard stems at the base. Cut
  caps into thin slices; set aside. Cut chicken breast into
  1/3-inch-thick strips; set aside in a bowl. Slice the barbecued pork
  into 1/4-inch-thick julienne strips; set aside. Shell and devein
  shrimp; pat dry. Heat wok over medium heat until hot. Add 1 1/2
  tablespoons of the oil and half the ginger and salt; gently saute
  until fragrant, about 30 seconds. Increase to high heat and, when hot,
  add the chicken, stir-fry for a few seconds, toss in shrimp and
  stir-fry together until both the chicken and shrimp feel firm to the
  touch. Mix in barbecued pork; remove and set aside. Add the remaining
  oil, ginger and salt to the hot wok. When oil is hot, add the
  mushrooms, onions, celery, snow peas, and bell pepper; stir-fry
  together until tender and crisp for a total of 1 to 2 minutes. Mix in
  sugar, curry powder, soy sauces, and half the chicken stock. Add the
  rice-stick noodles. Use chopsticks or tongs to lift, shake and
  separate strands of noodles until they are evenly coated with the
  seasonings. Continue stir-frying for another minute until the noodles
  are moist and begin to cling to each other. Add more chicken stock if
  noodles seem too dry. Add reserved meat mixture and green onions; toss
  together. Taste and adjust seasoning. Transfer to a serving platter
  and serve hot.
 
MMMMM
 
 


Cheers

Jim, in Yellowknife




... Spud, the beer that made Boise famous.
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