Post by Mrs. M on Sept 25, 2002 6:52:33 GMT -6
Mrs. M's Special Recipes...
Chow Mein
Notes from Mrs. M
This is a traditional and tasty vegetarian dish, but it's not just for veggies! Cheap and quick, this is a great meal for anyone!
Ingredients
300g egg noodles
600g Bean Shoots
50g onion cut into slices
300g bamboo and water chestnuts (sliced)
100g carrots sliced
30ml soy sauce
100ml water
2½ ml salt pinch of pepper
60ml vegetable oil
Method:
1) To prepare the egg noodle, follow instructions on the package. You will usually need to boil the noodles for 5 minutes and drain the water.
2) Heat the wok with 30 ml of vegetable oil and fry the noodles for approximately 10 minutes. Place on a serving plate.
3) Heat the wok again with vegetable oil and place the onions in to fry for a few minutes before adding the bean sprouts, bamboo and water chestnuts. Cook for 5 minutes then add in the water, salt, pepper and soy sauce.
4) Continue to cook for a further 10 minutes and add the bean sprouts and the fried noodles, it is now ready to serve nice and hot.
Plaigerised from:
www.chineserecipes.co.uk
Chow Mein
Notes from Mrs. M
This is a traditional and tasty vegetarian dish, but it's not just for veggies! Cheap and quick, this is a great meal for anyone!
Ingredients
300g egg noodles
600g Bean Shoots
50g onion cut into slices
300g bamboo and water chestnuts (sliced)
100g carrots sliced
30ml soy sauce
100ml water
2½ ml salt pinch of pepper
60ml vegetable oil
Method:
1) To prepare the egg noodle, follow instructions on the package. You will usually need to boil the noodles for 5 minutes and drain the water.
2) Heat the wok with 30 ml of vegetable oil and fry the noodles for approximately 10 minutes. Place on a serving plate.
3) Heat the wok again with vegetable oil and place the onions in to fry for a few minutes before adding the bean sprouts, bamboo and water chestnuts. Cook for 5 minutes then add in the water, salt, pepper and soy sauce.
4) Continue to cook for a further 10 minutes and add the bean sprouts and the fried noodles, it is now ready to serve nice and hot.
Plaigerised from:
www.chineserecipes.co.uk