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    BOXING DAY STIR-FRY


    Source of Recipe


    jill dupleix

    Recipe Introduction


    Make this colourful stir-fry with turkey, ham or goose, and add enough dried egg noodles (eg, Blue Dragon or Sharwoods) to feed the multitudes.


    List of Ingredients




    6 dried Chinese mushrooms
    150g dried egg noodles
    250g leftover turkey, ham or goose
    1 celery stalk
    3 spring onions
    1 sweet red pepper
    100g mange tout
    1 small red chilli
    2 garlic cloves, smashed
    3cm knob of ginger, peeled
    2tbsp vegetable oil
    150g bean sprouts, rinsed

    Sauce

    1tsp sugar
    Half tsp salt
    2tbsp soy sauce
    1tbsp Chinese rice wine or dry sherry
    2tbsp oyster or hoi sin sauce
    1 tbsp sweet chilli sauce

    Recipe



    Soak the mushrooms in 100ml boiling water for 15 min. Cook the noodles in simmering water for 3 minutes or until tender, shaking them apart with a fork. Drain well and coat with a little extra vegetable oil to prevent sticking.

    Shred or finely slice the meat. Finely slice the celery, spring onions and chilli on the diagonal. Cut the red pepper and mange tout into matchsticks. Peel and finely slice the garlic and ginger, then slice the ginger into very fine matchsticks.

    Combine the sauce ingredients in a small bowl, stirring. Drain the mushrooms, reserving the water. Discard the stems and finely slice the caps. Heat the vegetable oil in a wok or frypan and add the garlic, ginger, chilli, celery and bean sprouts, tossing well over high heat. Add the red pepper and mange tout, and toss well. Add the meat, mushrooms, noodles and spring onions, tossing well. Add the sauce ingredients, tossing well, and cook for 2 minutes, keeping the food moving in the pan over high heat. Add a little of the mushroom water if dry, or more sauces to taste. Serve hot, with chopsticks.


    Serves 4-6.

 

 

 


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