Recipe - Prawns Chow Mein

8 lg Green shrimp
One half pound Chinese rice noodles
One fourth cup Cooking oil
1 cup Coarsely chopped onion
One half cup Sliced bamboo shoots
One half cup Sliced water chestnuts
1 cup Bean sprouts
1 cup Diced Chinese cabbage
One half teaspoon Sugar
One half teaspoon Fivespice powder
1 One half teaspoon Soy sauce
1 One half teaspoon Oyster sauce
1 teaspoon Sesame oil
1 One half cup Chicken broth
2 tablespoon Cornstarch
One fourth cup Cold water

Peel and devein the shrimp, leaving the tails on. Split each lengthwise
through the back almost to the front in order to butterfly. Spread open and
lay cut side down; press to flatten. Set aside. Bring a pot of salted
water to boil and cook the noodles until tender, about 15 minutes. Drain
and cool. Heat a wok at high temperature with 2 tbs. oil. Add the noodles
and cook without stirring until browned on one side. Turn the noodles over
and cook the other side until golden brown, then break up with chopsticks
and stirfry briefly. Remove the noodles, drain, and set aside. Reheat the
wok with the remaining 2 tbs. oil. Add the onions, shrimp, and vegetables.
Toss and stirfry until the vegetables are crisptender, 2 to 3 minutes.
Take care not to overcook the shrimpthey cook fast when butterflied. Stir
in the sugar, fivespice powder, soy sauce oyster sauce, and sesame oil.
Add noodles & Chicken Broth. Combine cornstarch w/ cold water to make
smooth paste. Slowly add to stock,stirring constantly. Cook until sauce
thickens & becomes clear. Serve immediately. Chinese fivespice is a
currylike mixture of spices. Sesame oil is strong & aromatic. Used
sparingly, it is a great complement to many dishes. Both are available at
oriental markets & most grocery stores.

ORIENT EXPRESS

KETCHUM, SUN VALLEY.

BEVERAGE: TSINGTAO BEER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.