Serves: 4
Total Calories: 680

1/2 pound boneless veal round steak
1 teaspoon cornstarch
1/2 teaspoon salt
dash white pepper
6 medium dried black mushrooms
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon sugar
2 quarts water
6 ounces , fresh or dry egg noodles
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped garlic
2 teaspoons soy sauce
2 teaspoons dry white wine
1 1/2 cups chicken broth (see Soups: Chicken Broth)
1 tablespoon vegetable oil
1 green onion, (with top) chopped

Trim fat from veal steak cut veal into 1/4-inch pieces. Toss veal with 1 teaspoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4 inch pieces. Mix 2 tablespoons cornstarch, 2 tablespoons water and the sugar.

Heat 2 quarts water to boiling in Dutch oven stir in noodies. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until noodles are done drain. Rinse in cold water drain well (If using dry egg noodles, cook as directed on package.)

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add veal, gingerroot and garlic stir-fry 1 minute or until veal is done. Stir in soy sauce and wine. Remove veal from wok.

Heat mushrooms, broth and 1 tablespoon vegetable oil in wok to boiling reduce heat to medium. Cover and cook 1 minute. Stir in cornstarch mixture cook and stir until thickened. Add veil cook and stir until veal is hot. Pour veal mixture over noodles sprinkle with green onion.

4 servings


From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 680
Calories from Fat: 202

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Cantonese Seafood Chow Mein
Chicken Fried Rice
Noodles and Chicken with Peanut Butter Sauce
Noodles with Diced Veal and Mushrooms
Noodles with Stir-Fried Beef and Vegetables
Noodles with Stir-Fried Chicken and Vegetables
Noodles with Stir-fried Shrimp and Vegetables
Peanut Butter Sauce
Rice Noodles with Curried Shrimp
Spinach Noodles with Diced Pork
Stir-Fried Noodles with Sichuan Sauce
Stir-Fried Rice
Stir-Fried Rice Noodles with Vegetables
White Rice
Young Jewel Fried Rice