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160 minutes
Prep: 140 minutes
Cook: 20 minutes
125 calories per serving view nutrition facts
6 servings
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| 2 | tablespoons | peanut oil | |
| 1/2 | teaspoon | salt | |
| 3 | each | garlic cloves | chopped fine |
| 1/4 | teaspoon | ginger | freshly grated |
| Vegetables | |||
| 6 | each | mushrooms, chinese | dried, soaked for 2 hours, cut julienne |
| 1 | cup | napa cabbage | |
| 1/4 | cup | lily buds, dried | dried, soaked for 1 hour |
| 2 | ounces | bean curd | skin, dried, soaked for one hour |
| 1/2 | cup | bamboo shoots | cut julienne |
| Sauce | |||
| 2 | tablespoons | foo yee | |
| 1 | tablespoon | soy sauce, light | |
| 1/8 | teaspoon | sugar | |
| 2 | teaspoons | sesame oil | |
| 1/2 | teaspoon | white pepper | ground |
| 1 | teaspoon | chili paste | garlic and red chile |
| Additional | |||
| 4 | ounces | noodles | cellophane, (sai fun) soaked for one hour |
| 2 | cups | chicken broth | |
| 1 | x | scallions, spring or green onions | chopped |
Soak and prepare the vegetables, mix the sauce, and then go to it.
Heat the wok and add the oil, salt, garlic, and ginger.
Chow for a moment and then add the vegetables.
Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok.
Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.
Taste for salt and place in a serving bowl.
Garnish with green onions and serve.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 400mg | 17% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 0.0g | 2% |
| Sugars 2.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 1% | Vitamin C | 4% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...
I made this delicious "down-home" recipe last night and it was popular! I didn't have the chicken broth & heavy cream on hand, but used Campbell's cream of chicken soup instead, made with milk; adding the parsley etc to that. This is a great way to use steak, (living on a cattle ranch I'm always looking for different ways to use beef) Thanks for the great recipe! Andrea
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
