| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Vegetarian, Chinese dis, Cookbook |
6 |
Servings |
INGREDIENTS
| 4 |
|
Dried chinese mushrooms |
| 1/2 |
lb |
Fresh chinese noodles |
| 1/4 |
c |
Peanut oil |
| 1 |
tb |
Hoisin sauce |
| 1 |
tb |
Bean sauce |
| 2 |
tb |
Rice wine or dry sherry |
| 3 |
tb |
Light soy sauce |
| 1 |
ts |
Sugar or honey |
| 1/2 |
c |
Reserved mushroom soaking liquid |
| 1 |
ts |
Chili paste |
| 1 |
tb |
Cornstarch |
| 1/2 |
|
Red bell pepper; in 1/2 inch cubes |
| 1/2 |
|
8 ounces can whole bamboo shoots; cut in 1/2in cubes, rinsed and drained |
| 2 |
c |
Bean sprouts |
| 1 |
|
Scallion; thinly sliced |
INSTRUCTIONS
Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While
they are soaking, bring 4 quarts of water to a boil and cook teh noodles
for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.
Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for
the sauce. Trin and discard the mushroom stems; coarsely chop the caps and
set aside. Combine the ingredients for the sauce in a small bowl and stir
well to dissolve the sugar; set aside. Dissolve the cornstarch in 2
tablespoons of cold water; set aside.
Place the wok over medium-high heat. When it begins to smoke, add the
remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper,
bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add
it to the wok, and continue to stir-fry until the mixture begins to boil,
about 30 seconds. Mix the dissolved cornstarch and add it to the wok.
Continue to stir until the sauce thickens, about 1 minute. Add the noodles
and toss until heated through, about 2 minutes. Transfer to a serving
platter and sprinkle with the sliced scallion. Serve immediately.
NOTES : Because of the chili paste in the sauce, this is a rather hot dish.
If you prefer less spicy food, cut down on the chili paste or leave it out
entirely...the noodles are still delicious without it.
MC_Busted by Badams; found at <http://members.aol.com/meadowscd/recipes/>;
Posted Lu 3/6/98.
Recipe by: Joanne Hush, Classic Chinese Cooking
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 06,
1998
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