| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Bean-thread; (cellophane) noodles |
| 1/4 |
lb |
Fresh shiitake mushrooms; stems discarded and |
|
|
; caps slicedthin |
| 1/2 |
c |
Thinly sliced onion |
|
|
A; (1 1/2-inch) cube |
|
|
; fresh gingerroot, |
|
|
; peeled and cut into |
|
|
; julienne strips |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Chicken broth |
| 1 |
c |
Water |
| 1/2 |
c |
Shredded carrot |
| 3 |
|
Scallions; cut into 1-inch |
|
|
; sections and |
|
|
; sections cut into |
|
|
; julienne strips |
INSTRUCTIONS
In a bowl soak noodles in warm water to cover 15 minutes. Drain
noodles and cut into 3- to 4-inch lengths.
In a large heavy saucepan cook mushrooms, onion, and gingerroot in
oil over moderate heat, stirring, until mushrooms are tender. Add
broth, water, carrot, noodles, and salt to taste and simmer, stirring
occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir
in scallions.
Serves 6.
Gourmet May 1994
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