MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ode To Chang Kung
Categories: Chinese, Vegetables
Yield: 6 Servings

3 c Dry; flat egg noodles
3 Fresh broccoli stalks;
-thinly sliced
1 lg Onion; sliced
1/2 lb Fresh mushrooms; sliced
1 lb Fresh mung bean sprouts
1/2 c Water chestnuts; sliced
1/2 c Bamboo shoots; sliced
1/2 lb Tofu; cut into small chunks;
-(about 3 cakes)
2 tb Sesame oil
3 tb Safflower oil
1/4 c Sherry
1/4 c Tamari
1/2 ts Fresh ginger; grated; or
-more to taste
1/2 ts Dry mustard
Garlic; minced; sauteed,
-(optional)
Black mushrooms; softened in
-boiling water; sliced, and
-sauteed, (optional)
Extra vegetables; (optional)

MMMMM--------------------------TOPPINGS-------------------------------
Sesame seeds; toasted
Cashews
Scallions; chopped
Green peppers; chopped

Preparation time: 1/2 hour

Chang Kung is the Chinese Kitchen God, who watches over your stove
when you bring out your wok.

Saute onions, broccoli, ginger, and mushrooms in safflower oil until
tender. Add remaining ingredients; toss to mix and heat thoroughly.
Top with topping ingredients.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

Title: Ode To Chang Kung
Categories: Chinese, Vegetables
Yield: 6 Servings

Chang Kung is the Chinese Kitchen God, who watches over your stove
when you bring out your wok.

Now I know where Chun King comes from. Bv))=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chun King Chinese Pork Slices
Categories: Oriental, Pork, Fruits, Herbs, Wine
Yield: 6 Servings

1/4 c Red currant jelly or jam
1/4 c Sherry
+=OR=+
8 tb Apple cider
+=AND=+
4 ts Vanilla extract
2 tb Soy sauce
1 cl Garlic; fine chopped
1 ts Five-spice powder
2 lb (1 lb ea) pork tenderloins

In a large bowl, combine jelly or jam, sherry, soy sauce,
garlic and five-spice powder.

Add tenderloins, turning to coat.

Cover and marinate in refrigerator overnight, turning
once or twice.

Preheat oven to 325ºF/160ºC

Remove meat from marinade and place in a shallow
casserole. Brush with marinade.

Cover and bake, basting frequently, for 1 to 1 1/4 hours,
until meat is tender and no longer pink. Uncover during
last 30 minutes.

From: http://www.ifood.tv.com

Uncle Dirty Dave's Archives

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... Seeing is deceiving. It's eating that's believing.
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