Text 7934, 98 rader
Skriven 2006-11-24 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Utes
============
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 DS> Those aren't unknown in the US; General Motors still produces the El
 DS> Camino

They stopped making real El Caminos way back in 1987. There is the retro
styled successor, the Chevrolet SSR, but it's not the same at all and
then there are several replica kitmakers though. I'm surprised they
weren't more successful here. Enthusiasts sure do maintain their old
ones well.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Two-Sides Browned Noodle (Liang Mien Huang)
Categories: Chinese, Pork, Chicken, Noodles
  Servings: 6

    1/2 lb pork or chicken shredded
           (about 1 cup)
      2 T  soy sauce
      2 t  cornstarch
    1/2 lb raw shrimp, shelled,
           deveined and chopped
    1/2 t  salt
      3 C  finely shredded cabbage
    1/4 C  finely shredded carrots
      1 C  sliced fresh mushrooms
    1/2 C  bamboo shoots
      2    egg crepes, shredded
      2    scallions,  shredded
      1 lb fresh egg noodles (more than
           enough)
    1/2 C  peanut or corn oil
           SAUCE:
    1/8 t  pepper
  1 1/2 T  cornstarch
    1/2 t  sesame oil
      3 T  oyster sauce
      1 t  sugar
      1 t  soy sauce
    3/4 C  chicken broth

In this dish a bed of noodles is browned in a frying pan or wok. The 
resulting thin, cakelike noodle patty is brown and has a crunchy burnt
crust on both sides, but is still soft inside. The other ingredients and
the sauce are poured on top of the noodles, but not mixed in when
served. Thus, one can taste the different flavour of each ingredient,
with just enough sauce absorbed by the noodles.

Mix the pork with 1 tbsp. of the soy sauce and 1 tsp. of the cornstarch.
In a separate bowl, mix the shrimp with 1/2 tsp. salt and the remaining
1 tsp. cornstarch. Set aside.

Beat the two eggs and pour into lightly greased fry pan to make a thin 
crepe. Remove from pan.

Cook the egg noodles in 3 quarts of boiling water for 2-3 minutes. Rinse 
under cold water. Drain. Mix the remaining 1 tbsp. soy sauce with the 
noodles and set aside.

Heat a large skillet or wok over medium heat until very hot. Add 1 tbsp.
of the oil to coat the pan. Spread the cooked noodles in the skillet and
cook without stirring for about 5 minutes. The noodles will start to
brown and burn a little. Add 1 tbsp. of the oil to the side of the pan,
then flip over the browned noodle patty and brown the other side in the
same manner. Transfer to a large platter and keep warm in the oven.

Separately stir-fry the pork and shrimp with 2 T of the oil. Set on the
same plate as each item is cooked.

Add the remaining 2 T of oil to the same pan and stir-fry the vegetables
in an order based on how long each needs to cook. In this case it's
carrots, mushrooms, cabbage, bamboo shoots. Cook till they are tender
crisp. Return the cooked pork and shrimp to the pan and stir with the
vegetables to heat through.

Mix the sauce ingredients together very well, then pour them into the
pan with the meat and vegetables, stirring to mix well.  Add some water
if it thickens too much. Cook until a light glaze coats the ingredients.
Pour the entire contents of the pan on top of the hot noodle patty.
Garnish with shredded egg crepes and scallions. Serve hot as a wonderful
one dish luncheon meal with hot tea.

From: Wayne Jones To: Alt.Food.Asian
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Every moving thing that liveth shall be meat for you
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)