Szechuan Noodles
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound narrow egg noodles, boiled and drained
1/4 pound cooked shrimp, cut up
2 tablespoons finely chopped cooked ham
2 tablespoons finely chopped pork
2 tablespoons finely chopped cooked chicken
2 tablespoons dry sherry
1 tablespoon finely chopped green pepper
2 tablespoons finely chopped parsley
2 tespoons ground ginger
1 tablespoon soy sauce
2 tablespoons corn starch
1/4 cup chicken bouillon
2 tablespoons peanut oil
Combine the shrimp, ham, pork, chicken, sherry, vegetables, and seasonings. Mix cornstarch and bouillon together. Add to the shrimp and meat mixture. Cook in oil in a large skillet or work over high heat for 5 minutes, stirring constantly. Serve with noodles.
Serves 6
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound narrow egg noodles, boiled and drained
1/4 pound cooked shrimp, cut up
2 tablespoons finely chopped cooked ham
2 tablespoons finely chopped pork
2 tablespoons finely chopped cooked chicken
2 tablespoons dry sherry
1 tablespoon finely chopped green pepper
2 tablespoons finely chopped parsley
2 tespoons ground ginger
1 tablespoon soy sauce
2 tablespoons corn starch
1/4 cup chicken bouillon
2 tablespoons peanut oil
Combine the shrimp, ham, pork, chicken, sherry, vegetables, and seasonings. Mix cornstarch and bouillon together. Add to the shrimp and meat mixture. Cook in oil in a large skillet or work over high heat for 5 minutes, stirring constantly. Serve with noodles.
Serves 6
