30 mins
Vegetables
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 1/2in cubes -- rinsed and
drained
2 cups bean sprouts
1 scallion -- thinly sliced
Serves 6
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. Trim 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.
Vegetables
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 1/2in cubes -- rinsed and
drained
2 cups bean sprouts
1 scallion -- thinly sliced
Serves 6
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. Trim 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.
