INGREDIENTS

INSTRUCTIONS

Lightly steam pea greens -- crisp, but cooked. Chop chilies, shallots and
scallons.  Slice shiitake thinly.
Heat large non-stick skillet.  Roast chilies for a minute, then add about
1/4 cup rice wine.  Add shallots and cook till they just start to darken
(about 4 minutes).  Add more wine if it starts to stick.
(put water on to boil for noodles)
With wine cooked off, add shiitake.  They should give up their own water.
Cook another 3-5 minutes till mushrooms are fully cooked and pan is drying
out.  Add soy sauce, vinegar, and scallions.  Cook for a minute and then
turn off burner and set aside.
Water for noodles should be boiling, add noodles and cook till done, about
Toss noodles, pea greens and mushrooms.  Eat.
Ya know, slivered shiitake reminds me of tripe when it cooks.  I bet if you
substituted shiitake for the tripe in a good recipe it would make a tasty
dish.
Source: original
Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume
15    Issue 6] Feb. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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