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CHINESE-Three-Flavored Lo Mein




Source of Recipe


Madame Wong's Long-Life Chinese Cookbook


List of Ingredients




1/4 # Bok Choy (Chinese green)
1 # Chinese Wheat Flour Noodles
1 T Peanut Oil
4 oz Flank Steak, shredded
4 oz fresh Shrimp, shelled, deveined, cut in halves
4 oz Chicken, sliced thin
1 Egg White
1 t Salt
1 T Cornstarch
1/4 C Bamboo Shoots, shredded
4 T Light Soy Sauce
1/2 # Bean Sprouts
4 dried Black Mushrooms (soaked in boiling water 20 minutes, cooked 20 minutes, stems removed, shredded)
2 T Sesame Seed Oil
1/4 C Chicken Stock
4 C Peanut Oil for deep frying


Recipe



Wash bok choy. Drain. Discard outer leaves. Cut into 1 1/2-inch pieces.
Boil noodles in 8 cups water for 4 minutes. Drain. Rinse under cold water. Toss with 1 tablespoon oil. Set aside.
Combine steak, shrimp, and chicken with egg white, salt, and cornstarch. Mix well with hand.
Heat oil until very hot. Deep fry meat mixture 1 minute. Drain. Remove.
Reheat 2 tablespoons of oil in wok. Stir-fry bok choy and bamboo shoots 1 minute. Add meat mixture and 1 tablespoon of soy sauce. Stir-fry 30 seconds. Add bean sprouts and mushrooms. Stir-fry 1 minute more. Remove meat and vegetable mixture to bowl. Reserve drippings in wok.
In wok combine noodles, 3 tablespoons soy sauce, sesame seed oil, and stock. Stir over moderate heat until thoroughly hot. Remove to large platter. Pour meat and vegetable mixture over top. Toss.

May be prepared in advance through step 3. Do not freeze.

Serves 4 to 6