Mama Mangia
Super Moderator
PANDA EXPRESS CHOW MEIN
1 T. vegetable oil
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
1 1/2 C. sliced Napa cabbage
1/4 C. sliced celery
1/4 C. bean sprouts
1/4 tsp. sugar
1/2 C. chicken broth
1/2 T. soy sauce
1 tsp. Oriental sesame oil
1/2 T. cornstarch, dissolved in 1 T. cold water
Red pepper flakes, to taste
1/4 lb. cooked vermicelli noodles
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles. Yield: 1 serve
1 T. vegetable oil
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
1 1/2 C. sliced Napa cabbage
1/4 C. sliced celery
1/4 C. bean sprouts
1/4 tsp. sugar
1/2 C. chicken broth
1/2 T. soy sauce
1 tsp. Oriental sesame oil
1/2 T. cornstarch, dissolved in 1 T. cold water
Red pepper flakes, to taste
1/4 lb. cooked vermicelli noodles
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles. Yield: 1 serve