In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2 hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B16) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - email@example.com" Per serving: 438 Calories (kcal); trace Total Fat; (0% calories from fat); 11g Protein; 98g Carbohydrate; 0mg Cholesterol; 759mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1278g)|
|Recipe Makes: 4|
|Calories from Fat: 343 (41%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 13.9mg||4 %|
|Sodium 3193.5mg||110 %|
|Potassium 2557.1mg||67 %|
|Total Carbohydrate 100.7g||30 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 87g|
|Protein 30.8g||44 %|
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Calories per serving: 840
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