| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetables, Oriental |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fresh noodles |
| 6 |
|
Chinese mushrooms soaked in warm water and shredded |
| 3 |
lg |
Celery stalks shredded to about 3-in lengths |
| 2 |
|
Bamboo shoots sliced and shredded |
| 1 |
c |
Bean sprouts |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
c |
Broth and mushroom water |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well
and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry
mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and
broth, oyster sauce and sugar. Push vegetables up side of the wok and add
noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch
mixed with a teaspoon of water if a thicker sauce is desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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