Chinese new year noodles

Yield: 6 servings

Measure Ingredient
2 tablespoons Peanut oil
½ teaspoon Salt
3 Cloves garlic, chopped fine
¼ teaspoon Freshly grated ginger
Vegetables:
6 Chinese dried mushrooms, cut julienne
1 cup Napa cabbage
¼ cup Dried lily buds soaked for one hour (opt)
2 ounces Dried bean curd skin, soaked for one hour (opt)
½ cup Bamboo shoots, cut julienne
Sauce:
2 tablespoons Foo yee
1 tablespoon Light soy sauce
⅛ teaspoon Sugar
2 teaspoons Sesame oil
½ teaspoon Ground white pepper
1 teaspoon Garlic & red chile paste to taste
Additional:
4 ounces Cellophane noodles (saifun) soaked for one hour
2 cups Chicken stock
Green onions, chopped

Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve.

From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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