The Everything Chinese Cookbook (27 page)

4 teaspoons oyster sauce

teaspoon salt

4–6 tablespoons oil for stir-frying

2 garlic cloves, minced

1 carrot, diced

1 stalk celery, thinly sliced on the diagonal

1 cup mung bean sprouts, rinsed and drained

1 teaspoon cornstarch mixed with 4 teaspoons water

1 teaspoon sugar

1. Boil the noodles. Drain and toss with sesame oil.
   
2. Marinate pork in rice wine and ¼ teaspoon salt for 30 minutes.
   
3. Soak the dried mushrooms for at least 20 minutes to soften. Thinly slice them. Remove the seeds from the pepper and cut into cubes.
   
4. Combine chicken broth, water, mushroom soaking liquid, oyster sauce, and
   teaspoon salt. Set aside.
   
5. Add 2 tablespoons oil to a preheated wok or skillet. Add the pork and stir-fry until it is nearly cooked. Remove and drain on paper towels.
   
6. Add 2 tablespoons oil. When oil is hot, add the noodles and stir-fry until light brown. Remove and keep warm. Clean out the wok.
   
7. Add 2 tablespoons oil. When oil is hot, add the garlic and stir-fry briefly until aromatic. Either stir-fry the carrot, celery, pepper, dried mushrooms, cabbage, and bean sprouts together or separately, adding one at a time and adding more oil as needed. (Move the vegetables up to the side of the wok and wait until oil is heated.)
   
8. Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Add the sugar. Add the pork and heat through. Serve hot over the noodles.
   

1 pound fresh egg noodles

¼ teaspoon sesame oil

1 pound boneless, skinless chicken breasts

10 teaspoons oyster sauce, divided

¼ teaspoon salt

½ red bell pepper

1 bunch (about 2½ cups after cutting) bok choy

cup chicken broth

¼ cup water

teaspoon salt

6–8 tablespoons oil for stir-frying

2 garlic cloves, minced

6–8 large mushrooms, thinly sliced

2 stalks celery, thinly sliced on the diagonal

1 cup mung bean sprouts, rinsed and drained

1 teaspoon cornstarch mixed with 4 teaspoons water

1 teaspoon sugar

1. Boil the noodles. Drain thoroughly and toss with sesame oil.
   
2. Cut the chicken breasts into thin strips. Marinate in 6 teaspoons oyster sauce and ¼ teaspoon salt for 30 minutes.
   
3. Remove the seeds from the red pepper and cut into thin slices. Cut the bok choy leaves across and thinly slice the stalks on the diagonal.
   
4. Combine chicken broth, water, 4 teaspoons oyster sauce, and
   teaspoon salt. Set aside.
   
5. Add 2 tablespoons oil to a preheated wok or skillet. Add the chicken and stir-fry until it is nearly cooked. Drain on paper towels.
   
6. Add 2 tablespoons oil. Add the noodles and stir-fry until they turn light brown. Remove and keep warm. Clean out the wok.
   
7. Add 2 tablespoons oil. Add the garlic and stir-fry briefly until aromatic. Stir-fry the mushrooms, bok choy stalks, celery, pepper, bok choy leaves, and bean sprouts, adding one at a time and adding more oil as needed.
   
8. Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch/water mixture, stirring quickly to thicken. Add the sugar. Add the chicken and heat through. Serve hot over the noodles.
   

1 pound wonton noodles

1 pound beef flank steak

1 tablespoon soy sauce

½ teaspoon baking soda

½ red bell pepper

½ cup snow peas

cup beef broth

¼ cup water

1 tablespoon plus 1 teaspoon oyster sauce

1 teaspoon sugar

teaspoon salt

4–6 tablespoons oil for stir-frying

2 garlic cloves, minced