l/2 lb. chicken, beef, shrimp or pork (l whole chicken breast)
Cooking Sauce: 2 tbsps. oyster sauce
3 tbsps. soy sauce
l/2 cup chicken broth
2 tsps. sesame oil
2 tsps. sugar
l/2 tsp. white pepper (or black)
2 slices fresh peeled ginger or l stsp. dried ginger
2 cloves garlic, crushed
l tsp. salt
l can bean sprouts
l can bamboo shoots
Any of the following: definitely onions or scallions, broccoli,
celery (a must), green or red peppers, mushrooms or cabbage. A good
cup of each would be fine, but you can mix and match whatever you
have on hand.
Marinade for Chicken:
2 tsps. rice wine or dry Sherry
l/2 tsp. sugar
l/2 tsp. cornstarch
l tsp. sesame oil
Cook 4 oz. Chinese med-width egg noodles in boiling salted water
according to pkg. directions. Drain and set aside. Cut meat into
very thin strips and marinate for l5 mins. In a med. bowl mix
together cooking sauce. Preheat wok. Add 2 tbsps. oil and the
garlic & ginger to wok and add chicken. Saute till fragrant, about
2 mins. Remove and set aside. Heat 2 more tbsps. oil to wok over
med. heat. Add vegetables and maybe l/4 cup of stock for moixture.
Cook until crisp tender. When done, add bamboo shoots & water
chestnuts and heat through. Add cooking sauce and mix thoroughly.
Add noodles and chicken and heat through until thoroughly warmed.
Serves 4 generously.