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Cook'n with Betty Crocker 
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Noodles with Diced Veal and Mushrooms |
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Serves: 4 Print this Recipe1/2 pound boneless veal round steaks 1 teaspoon cornstarch 1/2 teaspoon salt Dash white peppers 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 onions (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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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