Post by latinchef on Aug 24, 2002 22:42:10 GMT -6
Chinese Spaghetti
Yield: 6
Ingredients
1/2 lb bean sprouts
1 tb sesame seed oil
2 tb peas; (fresh or frozen)
1/2 c chicken broth; per person
1 cucumber
1 hoisin sauce)
3 eggs
3 tb soy sauce
1/2 c green onions; chopped
1 tb chinese rice wine
1 c chinese noodles; (or-linguine) per person
1 lb lean pork or beef
1/2 ts msg; chopped into small p
1 ts ginger; crushed
1 1/2ts sugar(omit if using hosin)
Instructions
TO PREPARE THE MEAT SAUCE: Heat about 3 T oil in wok, brown the ginger
and green onion, then add meat and brown together.
Mix together the bean (or hoisin) and soy sauces, add this mixture to the
meat, and stir fry briefly. Then add rice wine, sugar, MSG and sesame
oil.
Add the chicken broth and simmer for about 3 minutes, until the sauce
becomes thick and shiny. Put mixture in a serving bowl and set aside.
(GARNISHES)
Boil bean sprouts for 1 minute, drain, and put in serving bowl.
Warm peas and put in a serving bowl.
Cut cucumber into very fine strips, or grate. Place in serving
bowl.
Scramble eggs, fry into very thin pancakes, and cut into thin
strips.
TO SERVE: Cook noodles in boiling water for 3 minutes; drain. If you
are preparing this dish ahead, rinse with cold water, drain, and add about
1 T sesame seed oil and mix well.
Serve about 1 cup hot or cold noodles in a bowl, then add the garnishes
and meat sauce to taste.
NOTES:
* The original Chinese spaghetti -- This recipe is an interesting
variation from the usual restaurant chinese food. When I learned this
dish, I realized that this was the origin of the Italian pasta dishes. It
still serves as a reminder that there is a huge variety of Northern
Chinese dishes that use wheat-based starches instead of rice. Yield:
serves 6-8.
* This dish can be prepared a day ahead and served cold. The selection
of vegetables in the garnish is pretty arbitrary. All kinds of vegetable
combinations are good. The only rule is that they should all be cut into
thin strips.
Difficulty: easy to moderate.
Time: 1-2 hours (lots of preparation, little cooking).
Precision: Measure the sauce ingredients.
Yield: 6
Ingredients
1/2 lb bean sprouts
1 tb sesame seed oil
2 tb peas; (fresh or frozen)
1/2 c chicken broth; per person
1 cucumber
1 hoisin sauce)
3 eggs
3 tb soy sauce
1/2 c green onions; chopped
1 tb chinese rice wine
1 c chinese noodles; (or-linguine) per person
1 lb lean pork or beef
1/2 ts msg; chopped into small p
1 ts ginger; crushed
1 1/2ts sugar(omit if using hosin)
Instructions
TO PREPARE THE MEAT SAUCE: Heat about 3 T oil in wok, brown the ginger
and green onion, then add meat and brown together.
Mix together the bean (or hoisin) and soy sauces, add this mixture to the
meat, and stir fry briefly. Then add rice wine, sugar, MSG and sesame
oil.
Add the chicken broth and simmer for about 3 minutes, until the sauce
becomes thick and shiny. Put mixture in a serving bowl and set aside.
(GARNISHES)
Boil bean sprouts for 1 minute, drain, and put in serving bowl.
Warm peas and put in a serving bowl.
Cut cucumber into very fine strips, or grate. Place in serving
bowl.
Scramble eggs, fry into very thin pancakes, and cut into thin
strips.
TO SERVE: Cook noodles in boiling water for 3 minutes; drain. If you
are preparing this dish ahead, rinse with cold water, drain, and add about
1 T sesame seed oil and mix well.
Serve about 1 cup hot or cold noodles in a bowl, then add the garnishes
and meat sauce to taste.
NOTES:
* The original Chinese spaghetti -- This recipe is an interesting
variation from the usual restaurant chinese food. When I learned this
dish, I realized that this was the origin of the Italian pasta dishes. It
still serves as a reminder that there is a huge variety of Northern
Chinese dishes that use wheat-based starches instead of rice. Yield:
serves 6-8.
* This dish can be prepared a day ahead and served cold. The selection
of vegetables in the garnish is pretty arbitrary. All kinds of vegetable
combinations are good. The only rule is that they should all be cut into
thin strips.
Difficulty: easy to moderate.
Time: 1-2 hours (lots of preparation, little cooking).
Precision: Measure the sauce ingredients.