Recipe ingredients
- 4 dried chinese mushrooms
- 1/2 pound fresh chinese noodles
- 1/4 cup peanut oil
- 1 tablespoon hoisin sauce
- 1 tablespoon bean sauce
- 2 tablespoons rice wine or dry sherry
- 3 tablespoons light soy sauce
- 1 teaspoon sugar or honey
- 1/2 cup reserved mushroom soaking liquid
- 1 teaspoon chili paste
- 1 tablespoon cornstarch
- 1/2 red bell pepper, in 1/2 inch cubes
- 1/2 8 ounce can whole bamboo shoots, cut in 1/2 in cubes, rinsed and drained
- 2 cups bean sprouts
- 1 scallion, thinly sliced
Recipe method
- Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes.
- While they are soaking, bring 4 quarts of water to a boil and cook the noodles for 3 minutes.
- Drain and toss with 1 tablespoon of peanut oil. Set aside.
- Remove the mushrooms. Strain and reserve 1/2 cup of the soaking liquid for the sauce.
- Trin and discard the mushroom stems. Coarsely chop the caps and set aside.
- Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar. Set aside.
- Dissolve the cornstarch in 2 tablespoons of cold water. Set aside.
- Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots and bean sprouts. Stir-fry 2 minutes.
- Stir the sauce and add it to the wok and continue to stir-fry until the mixture begins to boil, about 30 seconds.
- Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute.
- Add the noodles and toss until heated through, about 2 minutes.
- Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.
Other chinese recipes:
Mandarin noodles recipe
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