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Title: Shanghai Chow Mein
Yield: 6 Servings

Ingredients

      1 tb soy sauce
      2 ts corn starch
      2    chicken breast 1/2; skinned
           -and boned, thinly
      1 pk (about 1 lb.) shanghai-style
           - noodle; s or fresh egg noo
      2 tb vegetable oil
      1 ts minced garlic
      1    leek; cut into 1-1/2 inch
           -slive
      1    red bell pepper; seeded and
           -cut, into matc
      3 tb soy sauce
      1 tb shao hsing wine or dry
           -sherry
      2 tb sweet brown bean sauce
      2 tb chinklang vinegar or red
           -wine vineg; ar
      4 tb sesame oil

Instructions

Combine marinade ingredients in a small bowl. Add chicken and stir to coat.
Set aside for 30 minutes.

Cooking: In a large pot of boiling water, cook noodles according to package
directions or until tender, but firm to the bite. Drain well.

Place a wok or wide frying pan over high heat until hot. Add vegetable oil,
swirling to coat sides. Ad garlic and cook stirring, until fragrant, about
5 seconds. Add chicken and stir-fry for 2 minutes or unitl opaque. Add leek
and bell pepper and cook for 1 minute. Stir in soy sauce, wine, brown bean
sauce, vinegar, sesame oil, and noodles. Cook and gnetly toss until heated
through.

Tip Shanghai noodles are a slighlty thicker version of t basic fresh
Chinese egg noodles. If these are unavailable, any egg noodles may be
substituted.

Recipe by: Charlene Clemens-Powers

Posted to TNT Recipes Digest by TRANSCRIBE@aol.com on Jan 31, 1998

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