| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Hom, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Chinese dried mushrooms |
| 1/2 |
oz |
Chinese dried cloud ears |
| 1/4 |
lb |
Bean thread noodles |
| 2 |
oz |
Carrot |
| 1 |
|
Green pepper |
| 1 |
|
Onion |
| 2 |
T |
Peanut oil |
| 1/2 |
c |
Water |
| 2 |
T |
Light soy sauce |
| 2 |
T |
Dark soy sauce |
| 3 |
T |
Sesame oil |
| 1 1/2 |
T |
Sesame seeds |
| 1 |
T |
Finely chopped garlic |
| 1 |
T |
Sugar |
| 1 |
t |
Freshly ground black pepper |
INSTRUCTIONS
Date: Mon, 20 May 1996 09:14:02 -0500 From: pickell@cyberspc.mb.ca
(S.Pickell) Soak the dried mushrooms in warm water for 20 minutes
until soft. Squeeze the excess liquid from the mushrooms and remove
and discard the stalks. Cut the caps into shreds. Soak the cloud ears
in warm water for about 20 minutes or until soft. Rince them well in
cold water and drain them thoroughly in a colander. Soak the noodles
in a large bowl of very hot water for 15 minutes. When soft, drain
well. Cut the noodles into 3-inch lengths, using scissors or a knife.
Peel and finely shred the carrot. Finely shred the pepper and onion.
Heat a wok or large frying pan and add the oil. When moderately hot,
add the mushrooms, cloud ears, carrot, onion, green pepper, and water
and stir-fry for 5 minutes or until the carrots are cooked. Combine
the sauce ingredients and add them to the vegetables. Give the mixture
a good stir, then add the noodles. Stir-fry the mixture for 2 minutes
until well heated through. Serve at once or at room temperature.
Source: Asian Vegetarian Feast - by Ken Hom William Morrow and
Company, Inc. - New York ISBN: 0-688-07753-6 Typos by Kath
http://www.cyberspc.mb.ca/~pickell/recipe.html Posted to MealMaster
Recipes List, Digest #141
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