Recipe - Chinese Carryout Noodles

1 teaspoon Canola oil
1 teaspoon Asian sesame oil
1 cup Onion; chopped
1 Clove garlic
4 ounce Chicken breast; skinless &
boneless
1 tablespoon Ginger; grated
2 lg Stalks Bok Choy
8 ounce Angel hair pasta
One fourth cup Chicken stock
2 tablespoon Dry sherry
1 tablespoon Soy sauce
1 One half tablespoon Hoisin sauce
2 Scallions
1/8 teaspoon Salt

Date: Tue, 18 Jun 1996 07:27:14 0800

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Bring water to a boil in a covered pot. Cook the pasta according to
package directions. Heat the canola and sesame oils together in a nonstick
skillet or wok until very hot. Chop the onion. Stir fry in the oils. Mince
the garlic. Add to the wok. Continue cooking. Wash and dry the chicken and
cut into bitesize pieces. Add to the wok. Stir fry until the chicken
browns. Add the grated ginger. Wash, trim and cut the bok choy into small
pieces. Stir into the wok. Add the chicken stock, sherry, soy sauce and the
hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice the
scallions. Drain the pasta. Stir into the wok. Season with salt.
Sprinkle with scallions. Serve.

EATL DIGEST 18 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.