| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Soup, Main dish, Oriental, Ethnic |
3 |
Servings |
INGREDIENTS
| 3 |
oz |
Cellophane noodles |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Medium onion, sliced |
| 2 |
|
Thin carrots sliced diagonally |
| 1 |
ts |
Minced fresh ginger |
| 3 |
c |
Chicken stock |
| 1 1/2 |
c |
Water |
| 1 |
c |
Ham cut into julienne |
| 1 |
c |
Shredded watercress leaves |
| 1/2 |
c |
Thinly sliced mushrooms |
| 1 |
c |
Snow peas |
| 1 |
ts |
Oriental sesame oil |
| 1 |
ts |
Rice vinegar |
| 2 |
|
Green onions thinly sliced |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly.
Heat oil in wok or deep large skillet over medium high heat. Add onion
and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30
seconds. Add stock, water and soy sauce. Cover and boil 2 minutes.
Add ham water cress, mushrooms and noodles. Return to boil. Cover,
turn off heat and let steep 2 minutes. Add snow peas, cover and let
steep until vegetables are crisp tender about 3 minutes. Stir in sesame
oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in
deep bowls, sprinkle with green onions.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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