Yield: 6 Servings
Measure | Ingredient |
---|---|
4 \N | Dried chinese mushrooms |
½ pounds | Fresh chinese noodles |
¼ 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 |
½ cup | Reserved mushroom soaking liquid |
1 teaspoon | Chili paste |
1 tablespoon | Cornstarch |
½ \N | Red bell pepper; in 1/2 inch cubes |
½ \N | 8 ounces can whole bamboo shoots; cut in 1/2in cubes, rinsed and drained |
2 cups | Bean sprouts |
1 \N | Scallion; thinly sliced |
Soak the Chinese mushrooms in 1¼ cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.
Remove the mushrooms; strain and reserve ½ 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.
NOTES : Because of the chili paste in the sauce, this is a rather hot dish.
If you prefer less spicy food, cut down on the chili paste or leave it out entirely...the noodles are still delicious without it.
MC_Busted by Badams; found at ; Posted Lu 3/6/98.
Recipe by: Joanne Hush, Classic Chinese Cooking Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 06, 1998