Napa Cabbage with Noodles

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this classic food funny:

A mother asked her son why he didn't want to take his little
sister along while he went fishing, and he said, "Because the
last time I took her, I didn't catch a thing."

Mother said, "I'm sure she'll be quiet if you just explain it to her."

"Oh, it wasn't the noise," the boy replied. "She ate the bait!"

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                            TODAY'S RECIPE
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Noodles and cabbage is a combination found in Eastern Europe
and throughout Asia. Here is a version with elements of both.

Napa Cabbage with Noodles

3 Tbs (45 ml) butter
8 oz (225 g) button mushrooms, quartered
1 1/2 - 2 lbs (675-900 g) Napa or other Chinese cabbage, cored and cut
into 1/2-inch (1 cm) slices
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) dry sherry
1 cup (250 ml) chicken, beef, or vegetable stock
1 lb (450 g) wide egg noodles cooked according to package directions
2 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) roasted almonds or cashews, coarsely chopped
Chopped fresh cilantro (coriander leaves) for garnish

Heat the butter in a large skillet over high heat and saute the
mushrooms until lightly browned. Add the cabbage, sugar, salt,
and pepper and saute over very high heat until most of the juices
have evaporated, 4 to 5 minutes. Add the cornstarch mixture
and stock and stir until the mixture boils and thickens. Stir in
the noodles and heat through. Garnish with chopped scallions,
nuts, and cilantro.
Serves 4 to 6.
Received on Mon Jul 19 01:06:16 2010