| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 3 | Dried Chinese mushrooms | |
| 1/2 | lb | Chinese noodles |
| 3 | tb | Peanut oil |
| 1 | Onion; chopped | |
| 2 | c | Shredded cabbage |
| 1 | sm | Zucchini; in 1/2" cubes |
| 3 | tb | Light soy sauce |
| 1/2 | c | Reserved mushroom soaking liquid |
| 1 | ts | Honey |
| 1/2 | ts | Salt |
INSTRUCTIONS
Soak the Chinese mushrooms in 1 cup of hot water for 30 minutes. Meanwhile, bring 4 quarts of waqter to boil in a large pot. Stir in the noodles and cook 3 minutes, just until tender. Drain, rinse in cold water, and toss with 1 tablespoon of peanut oil. Set aside. Remove the mushrooms, but strain and reserve 1/2 cup of the soaking liquid. Trim and discard the mushroom stems. Coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and set aside. Place a wok over medium-high heat. When it begins to smoke, add the mushrooms, onion, cabbage, and zucchini. Stir-fry for 2 minutes. Pour the sauce over the vegetables. Add the reserved noodles and stir until heated through, about 3 minutes. Serve immediately. Posted to MC-Recipe Digest V1 #993 by Barbra <gr8seeksm8@aol.com> on Jan 8, 1998
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