| 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
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”