Text 8675, 99 rader
Skriven 2008-06-10 00:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Ferry and ice
=========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW>>> Edmonton, Alberta which is 1000 miles to the south.
 JW>> 7 great lunches and suppers at wonderful restaurants,
 JW>> a $500 wardrobe replacement, 2 cases of wine at 40% savings, a cooler
 JW>> full of premium Alberta beef and an urge to hit the road for a break
 JW>> from work and you've got enough incentive to do a trip.

 BF> Sounds expensive....
 
 JW> Actually the purchases are just incidental to a summer vacation.

 NB> And the summer vacation provides the opportunity to do the yearly
 NB> stocking, it would appear...  :)

Absolutely!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Rice Noodles with Shellfish and Bok Choy
 Categories: Malaysian, Chicken, Shrimp, Mussels, Noodles
      Yield: 4 Servings
 
      1    Chinese sausage
      2 tb Dark soy sauce
  1 1/2 tb Light soy sauce
      1 tb Oyster sauce
    1/2 ts Sugar
    1/8 ts Ground white pepper
      2 lb Fresh rice noodles, about
    1/2    Inch (12 mm) wide
      2 tb Peanut or corn oil
      3    Cloves garlic, chopped
      2    Shallots, thinly sliced
      1    Chicken breast, boned,
           Skinned, crosswise slices
    1/4 lb Prawns, peeled and deveined
      3    Green onions, cut into
      2    Inch (5-cm) lengths
      2    Fresh small red chili
           Peppers, seeded and sliced
    1/4 lb Bok choy, trimmed, halved
           Lengthwise and cut into
      3    Inch lengths
      2 c  Bean sprouts
      8    Mussels or clams, shucked
      1 lg Egg
 
  Chow Kway Teow - Malaysia
  
  A well-seasoned wok and intense high heat are the secret
  ingredients to this Malaysian favorite. In the home kitchen, a
  nonstick wok is best for cooking fresh rice noodles, which are
  particularly delicate and stick together easily. Purchase the
  noodles at a Chinese market and try to use them the same day.
  
  Cut the sausage on the diagonal into thin slices. Place the slices
  on a heatproof plate and set the plate in a bamboo steaming basket
  over (not touching) boiling water in a wok or on a rack in a
  steamer. Cover the basket or steamer and steam until glossy and
  plump, about 10 minutes. Remove from over the water and let cool.
  Set aside.
  
  In a bowl, combine the soy sauces, oyster sauce, sugar and white
  pepper. Stir well and set aside. Gently pull apart and separate
  the strands of noodles; set aside.
  
  Preheat a wok, preferably nonstick, over medium-high heat. Add the
  oil. When the oil is hot, add the garlic and saute until a light
  golden brown, about 1 minute. Raise the heat to high and add the
  shallots, chicken, shrimp, green onions, chilies and bok choy.
  Stir-fry until the ingredients are almost fully cooked, about 1
  1/2 minutes.
  
  Add the reserved noodles and sauce mixture to the wok; toss until
  the noodles are evenly coated. Add the reserved sausage, bean
  sprouts, and the mussels or clams. Stir-fry until the sprouts
  begin to wilt, about 1 minute. Push the mixture up the side of the
  wok and crack the egg directly into the center of the pan. Stir to
  scramble the egg lightly and let it set slightly, then gently fold
  the egg into the noodles. Continue tossing until the egg is fully
  cooked and little bits of scrambled egg intermingle with the
  noodles. Taste and adjust the seasonings, if necessary. Transfer
  to a platter and serve hot.

  From: Karen Stephens
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)