Ingredients:
8 oz. dried rice noodles
12 dried Chinese or oyster mushrooms
1 cup chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon corn starch
1 teaspoon sugar
1 tablespoon peanut oil
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1.5 cups Chinese (celery) cabbage
1.5 cups bean sprouts
1 cup sliced bamboo shoot
1 teaspoon sesame oil
1-2 scallions chopped for garnish
Directions:
1. Prepare noodles according to package directions and set aside.
2. Soak mushroom in warm water for 20 minutes, squeeze dry, trim off stems, cut into bite-sized pieces.
3. While mushrooms are soaking, make sauce by mixing the chicken or vegetable broth, soy sauce, cornstarch, and sugar in a small bowl. Set aside.
4. In a skillet or wok, heat peanut oil. Add garlic and ginger and stir-fry until garlic barely begins to brown.
5. Add mushrooms, cabbage, bean sprouts, and bamboo shoots and stir fry until tender (about 3-4 minutes)
6. Add sauce and noodles to pan. Lower heat, and simmer uncovered for 3-5 minutes.
7. Sprinkle with sesame oil, if desired, and toss well. Remove from heat, garnish with scallions, and serve.
Serves: 4
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