| 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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