| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Chinese, Vegetables | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Soft, fresh wheat flour noodles |
| 6 | Dried Jyo mushrooms (OR | |
| 10 | Nami mushrooms) | |
| 3 | lg | Stalks celery |
| 1/2 | c | Sliced bamboo shoots |
| 2 | tb | Cooking oil |
| 1/4 | ts | Salt |
| 1 | c | Chicken broth |
| 1/2 | ts | Sugar |
| Cornstarch Paste |
INSTRUCTIONS
Lo Mein refers to the process for cooking noodles; mein means noodle in Chinese. Noodles: Add soft noodles to boiling salted water; stir with chop- sticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking. Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery. Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil. Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stir- ring constantly. Serve immediately. Posted to MealMaster Recipes List, Digest #149 Date: Sat, 25 May 1996 13:42:02 -0400 From: BobbieB1@aol.com
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