 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This sounds easy and good. Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken. Other fresh vegetables in season can be used in place of the sprouts and bok choy. From Dim Sum by Ruth Laws. Ingredients:
2 tablespoons sesame oil |
2 tablespoons vegetable oil |
1 teaspoon ginger, finely chopped |
2 cups bok choy, cut into 1/2-inch pieces |
1 1/2 cups bean sprouts |
8 ounces chinese barbecue pork |
1/2 cup chicken broth |
2 tablespoons oyster sauce |
1 tablespoon dark soy sauce |
1/2 teaspoon sugar |
1 dash pepper |
8 ounces lo mein noodles |
Directions:
1. Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside.
2. Combine sauce ingredients, set aside.
3. Heat wok, add oil.
4. Add ginger stir fry until fragrant (about 10 seconds).
5. Add bok choy, bean sprouts and pork, stir fry 2 minutes.
6. Then add broth.
7. When broth is hot, add noodles, cover and cook 2 minutes.
8. Add sauce, stir well and serve.
|
|