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Ingredientes
- 1/2 lb Chinese egg noodles (dry, not fresh)
- 1 tsp Sesame oil
- 1 tsp Oil
- 2 ounce Raw lean pork,in matchsticks
- 2 ounce Raw lean beef, in matchbook cover sized pcs
- 2 ounce Raw chicken, in small pcs of any that shape
- 2 ounce Raw shelled shrimp (cooked will do)
- 2 tsp Dry sherry
- 2 tsp Cornstarch
- 4 Tbsp. Oil
- 2 ounce Button mushrooms, sliced (reconstituted Chinese ones are better but are quite expensive)
- 2 c. Chinese cabbage, shredded (can substitute regular cabbage, blanched)
- 2 x Scallions, cut into matchsticks (green and white part both, no roots)
- 2 Tbsp. Soy sauce
- 1 tsp Salt
- 1/2 tsp MSG (substitute chicken bouillon granules)
- 1/4 lb Raw bean sprouts
Direcciones
- Speaking of spaghetti, I gave a recital last Sunday, and my pianist and I arrived at the hall (out of breath, hungry, dusty, tired) early to hot up and try the piano out - but there was another function going on, so we couldn't use the piano and thus had an hour to waste. What to do Luckily, there was one of those hole-in-the-wall Chinese takeout places down the street (turned out to be darn good), so I had:
- House special lo mein (this an adaptation of Joyce Chen's recipe) I was served half of this as a "half order" for $4.65, and it was too much, so I suppose it makes sufficient for about 3 as a main course
- Bring a lot of water to the boil. Dump noodles in; turn heat to low. Cook 3 min. Drain, toss with sesame oil and regular oil, set aside.
- In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.
- Heat the 4 Tablespoons oil in a skillet or possibly wok to high. Add in meats in this order, stirring for a few seconds between each addition: pork, beef, chicken, shrimp. As soon as you've added and tossed the shrimp, add in the mushrooms and cabbage. Cook till cabbage is wilted. Add in scallions, soy, salt, and MSG. Stir. Add in the noodles and the bean sprouts, and stir-cook for 3 minutes.
- Serve warm on a hot platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 2 servings | |
| Calories 938 | |
| Calories from Fat 407 | 43% |
| Total Fat 46.07g | 58% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 1.09g | |
| Cholesterol 184mg | 61% |
| Sodium 2800mg | 117% |
| Potassium 861mg | 25% |
| Total Carbs 91.17g | 24% |
| Dietary Fiber 5.9g | 20% |
| Sugars 6.19g | 4% |
| Protein 39.42g | 63% |
