| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Beans, Chinese |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Flat noodles |
| 3 |
tb |
Oil |
| 1 |
sm |
Onion, sliced |
| 1 |
c |
Sliced broccoli |
| 1 |
c |
Sliced mushrooms |
| 1/2 |
c |
Sliced water chestnuts |
| 1/2 |
c |
Sliced bamboo shoots |
| 1 |
c |
Bean sprouts |
| 2 |
|
Garlic cloves, chopped |
| 1 |
ts |
Ginger, chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Brown sugar |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Sesame oil |
| 1 1/2 |
lb |
Bean curd, cubed |
| 2 |
ts |
Sesame seeds |
| 2 |
tb |
Cashew nuts |
| 2 |
tb |
Green onions, chopped |
| 2 |
tb |
Green peppers, chopped |
INSTRUCTIONS
Heat a pot of salted water & boil the noodles till tender. Rinse, drain &
keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli,
mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts
& fry for 1 minute. Place on dish with noodles. Keep warm.
Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt,
sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean
curd begins to brown. Mix together with the noodles & vegetables. Keep
warm.
Add a little more oil to the wok & fry the sesame seeds, nuts, green onion
& pepper till the nuts begin to brown. Use a granish for the rest of the
meal.
Jack Santa Maria, "Chinese Vegetarian Cookery"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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