Text 7132, 77 rader
Skriven 2011-02-13 22:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: comfort food 18
=======================
 JW> Those little chair lifts are expensive to install but I guess worth
 JW> it not to have to move downstairs if a familiar room is comforting.

Comfort should, if not grossly expensive, be a major goal
in medical management. And in other sorts of life management
as well. It's a worthwhile goal in itself.

 -=> Jim Weller said to Dave Drum <=-

 DD> Rape seed leaves and stems are also edible
 JW> But not as tasty as yu choy, another cultivar of the same species.

It's hard to sort out what are vars and what are cultivars.
But the species includes a wide variety of both - from the
familiar purple and white turnip to broccoli rabe to yu
choy to bok choy to Napa cabbage. Sort, I guess, of like
Homo sapiens.

Here's a relatively authentic variety of a widely variable
dish. Note that to get real crispness, just fry, don't stir.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Golden Crown Restaurant House Special Chow Mein
 Categories: Chinese, Seafood, Chicken
   Servings:  6

     15 oz Chow Mein Noodles
           - (not canned)
    1/4 c  Vegetable oil, divided
      2    Garlic cloves, minced
  1 1/2 c  Fresh bean sprouts
    1/4 c  Slivered bok choy
    1/4 c  Slivered carrot
    1/4 c  Slivered green pepper
    1/4 c  Slivered celery
      2 tb Sliced water chestnuts
      2 tb Slivered bamboo shoots
      2 tb Sliced canned mushrooms
      2 tb Slivered onion
    1/4 lb Peeled small shrimp
           - 60 to 75 per pound size)
    1/4 c  Chopped chicken
    1/4 c  Slivered Chinese BBQ pork
      1 c  Chicken broth
      1 tb Cornstarch
      1 ts Oyster sauce
    1/2 ts Granulated sugar
    1/2 ts MSG (Optional)
    1/8 ts Salt

  Boil chow mein noodles according to package directions.  Drain.

  Heat 2 tablespoons oil in wok or very large frying pan.  Stir-fry noodles
  for 3 to 5 minutes, or until crisp and light brown.  Remove from wok and
  set aside.  Add remaining 2 tablespoons oil and garlic.  Add bean sprouts,
  bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots,
  mushrooms and onion to wok.  Stir-fry for several minutes over high heat.
  Add shrimp, chicken and barbecued pork.  Continue stir-frying several
  minutes.  Add broth and cover with lid.  Cook with lid on for 3 to 4
  minutes.

  Combine Cornstarch with cold water.  Stir in oyster sauce, sugar, MSG, if
  used, and salt.  Add sauce and noodles to wok.  Continue cooking just until
  sauce thickens about 1 minute.  Serve immediately.

  SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.

  September '91 FOODday, Oregonain Newspaper.

  Shared by Cate Vanicek

MMMMM

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