Ingredients Jump to Instructions ↓

  1. 20 sm Chinese mushrooms (or 1 can - sliced mushrooms)

  2. 1/4 lb Chinese barbecued pork

  3. 1/2 lb Bok choy

  4. 1 pk Pre-fried noodles (1/2 lb)

  5. 1 qt Chicken stock

  6. 3 ts Oil

  7. 1/2 lb Bean sprouts

  8. 2 Green onions, slivered

  9. 1/2 ts Salt

  10. 1/2 ts Sugar

  11. 2 tb Oyster sauce

  12. 1 ts Cornstarch

  13. 2 ts Water Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut Barbecued pork into very thin slices. Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths. Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add

  14. 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding

  15. 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside. Heat wok, add

  16. 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well. Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed. Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve.

Instructions Jump to Ingredients ↑

  1. SOURCE: Chopsticks, Cleaver and Wok.


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