What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6960125 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Spinach Noodles with Dang Shen

Rice, Noodles, and Other Grain Foods

Spinach Noodles with Dang Shen
3 thick strips dang shen, soaked and coarsely minced
3 tomatoes, peeled and coarsely chopped
1/4 pound ground beef mixed with two Tablespoons thin soy sauce and two Tablespoons cornstarch
1/2 pound spinach noodles, cooked, drained, then mixed with one Tablespoon vegetable oil
3 eggs, scrambled with one Tablespoon vegetable oil
1 Tablespoon Chinese toasted sesame oil
1 Tablespoon fresh ginger, minced
2 large garlic, peeled and minced
1 scallion, minced
1. Soak the dang shen in one cup warm water. When soft, mince coarsely and set aside.
2. Prepare the tomatoes, beef, spinach noodles, and eggs, each set aside separately.
3. Heat sesame oil in a wok or large fry pan, and stir-fry the dang shen, ginger and garlic for one minute until they start to brown, but not burn. Then add the beef and cook until no longer pink, and put them around the edges of a preheated deep platter or large serving bowl.
4. In the same wok or fry pan, stir-fry the spinach noodles until heated through, and put them in the center of that bowl of meat.
5. Re scramble the eggs just until they are warm, add the tomatoes, and when hot put these on top of the noodles, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720