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4-6
350 g/ 12 oz
3 tbsp
1
3 cloves
2 cm/ 3/4 in piece
115 g/ 4 oz
115 g/ 4 oz
115 g/4 oz
115 g/ 4 oz
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Chinese mushrooms
dried Chinese egg noodles
vegetables oil
small onion, finely chopped
cloves garlic, finely chopped
fresh ginger root, grated
boneless, skinless chicken breast, cut into strips
raw peeled medium prawns (shrimp)
choi sum, torn into shreds
oyster sauce
cooked crabmeat
egg strips made from 1 egg and 1 spring onion
including some green, sliced, to garnish
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Method:
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Soak mushrooms in
hot water for 15 minutes. Strain, reserving
liquid. Slice caps and discard stalks. Set
aside. Cook noodles in a large saucepan of
boiling water according to packet instructions.
drain, rinse and drain again. set aside. in a
wok or large frying pan (skillet), heat oil over
medium heat. add onion, garlic and ginger and
cook for about 4 minutes until softened but not
brown. Increase heat to high. Add chicken and
stir-fry for 2-3 minutes until opaque. Add
prawns (shrimp) and stir-fry for 1- 1 1/2
minutes until just turning pink.
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Quickly stir in the choi sum,
then add the noodles and mushrooms, plus enough
of the soaking liquid to prevent the dish being
dry. Add oyster sauce to taste. Transfer noodles
mixture to a deep, warm plate. Top with crab and
garnish with egg strips and spring onion
(scallion).
Serves 3-4. |
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