Yield: 3 servings
Measure | Ingredient |
---|---|
\N \N | Eileen lamparelli cgdr39a |
1 cup | Ham cut into julienne |
3 ounces | Cellophane noodles |
1 cup | Shredded watercress leaves |
2 tablespoons | Vegetable oil |
½ cup | Thinly sliced mushrooms |
1 \N | Medium onion; sliced |
1 cup | Snow peas |
2 \N | Carrots sliced diagonally |
1 teaspoon | Oriental sesame oil |
1 teaspoon | Minced fresh ginger |
1 teaspoon | Rice vinegar |
3 cups | Chicken stock |
2 \N | Green onions thinly sliced |
1½ cup | Water |
1 tablespoon | Soy sauce |
Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly.
Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil.
Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning.
Serve in deep bowls, sprinkle with green onions.