Recipe - Moms Cantonese Style Chow Mein W Char Siu

4 Shiitake mushrooms; dried
1 pound Bok choy; (Chinese cabbage)
One half cup Bamboo shoots
One half pound Egg noodles; fresh, Chinese
1 tablespoon Virgin olive oil

SAUCE
One fourth cup Virgin olive oil
2 sl Ginger; minced (up to 3)
1 tablespoon Shoyu; (soy sauce)
One half cup Chicken stock
1 teaspoon Sesame oil
2 tablespoon Oyster sauce; (up to 3)
2 teaspoon Cornstarch; DISSOLVED in
2 tablespoon Water

OTHER INGREDIENTS
One half pound Char siu; (Chinese roast
pork)
2 Green onions; cut in 2"
lengths

Mushrooms: In a small bowl cover the mushrooms with One half cup warm water. Let
them soak for 30 minutes. Discard the water and the stems. Cut mushrooms
into 1/8" strips.

Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.

Bamboo Shoots: Drain; slice in 2" x 1/8" strips

Noodles: Bring 2 quarts of water to a boil and boil noodles for 45
minutes. Drain. Arrange noodles, which have been tossed with 1 tablespoon
olive oil, in a shallow baking dish. Bake in a 375 degree oven for 78
minutes or until lightly browned. Turn and bake another 78 minutes. Remove
from oven and set aside.

NOTE: You can eliminate the baking of the noodles and just mix them in with
the veggies and sauce.

Sauce: Heat wok. Add oil, ginger, bok choy, mushrooms, bamboo shoots and
stir fry for a couple of minutes not too long. Add shoyu, chicken stock,
sesame oil, oyster sauce and toss until completely heated through. Add
cornstarch mixture; stir until sauce thickens and remove from heat.

PRESENTATION: Arrange noodles on a large platter. Pour the sauce and
vegetables over the noodles. Top with char siu and green onions and serve
immediately. ]]]]]

Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero

Posted to TNT Recipes Digest, Vol 01, Nr 965 by MarySpero@prodigy.com (MS
MARY E SPERO) on Jan 26, 1998