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Wednesday, March 20, 2013

Chinese Food, Egg Foo Yong and Mu Shu Mixed Vegetables with noodles

In large frying pan, combine 1 Tbsp. butter, 1/2 can Bean Sprouts, drained, 1/2 cup onion, 1/4 cup chopped water chestnuts.  Cook 4 min.  Cool.
Beat up 2 eggs lightly, add 1 tsp Soya Sauce.  Add Bean Sprout mixture to the eggs.
On frying pan spoon out three circles.  Cook 3 min on each side.  Put aside warm.

In the Wok (now empty of saved cooking oil)
Add 3" Water and bring to boil. Add 1/2 package of Chinese Noodles.  Cook 1 1/2 min.  Drain.  Set aside.  In Wok with small amount of oil.  Heat Sliced Carrots, rest of Bean Sprout, Corn, rest of Water Chestnuts and red pepper, celery etc (if you have it).
Add cooked Noodles. 
Mu Shu Sauce.   Combine 1/4 Chicken Broth, 1 Tbsp. soy sauce, 1 tsp sugar, 1 egg lightly beaten.  Add to cooked noodle/veg...  cook for 2 min. 

I will have made up some cooked rice to go with this all. 

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