Yield: 4 servings
Measure | Ingredient |
---|---|
1 pack | Cellophane Noodles |
3 tablespoons | Water |
1 tablespoon | Yellow bean paste |
1 teaspoon | Cornstarch |
1 teaspoon | Sugar |
1 teaspoon | Soy sauce |
2 tablespoons | Oil |
1 medium | Carrot, cut into 2x1/4-inch strips |
1 \N | Clove garlic, finely chopped |
1 teaspoon | Finely chopped ginger root |
1 medium | Zucchini, cut into |
\N \N | X1/4-inch strips |
1 \N | Green onion (with top), sliced |
** Chinese cellophane noodles are, as their name implies, nearly translucent. Yellow bean paste is available in Chinese groceries and specialty shops. 1 pkg (3¾ oz) cellophane noodles Cover noodles with hot water. Let stand 10 minutes. Drain. Cut into 2-inch lengths. Mix 3 tablespoons water, bean paste, cornstarch, sugar and soy sauce. Reserve. Heat oil in wok or 10-inch skillet until hot. Add carrot, garlic and ginger root. Stir-fry 1 minute. Add zucchini. Stir-fry 2 minutes. Add noodles and bean paste mixture.
Stir-fry 45 seconds. Sprinkle with green onion.
(C) 1993 General Mills, Inc. Converted by MMCONV vers. 1½