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recipe title: |
VEGETABLES LO MEIN |
category: |
Vegetarian |
keywords: |
Chinese, |
servings: |
4 servings |
ingredients: |
1/4 lb Soft, fresh wheat flour
Noodles
6 Dried Jyo mushrooms (OR
10 Nami mushrooms)
3 Large stalks celery
1/2 c Sliced bamboo shoots
2 tb Cooking oil
1/4 ts Salt
1 c Chicken broth
1/2 ts Sugar
Cornstarch paste
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directions: |
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Noodles: Add soft noodles to boiling salted water; stir with chopsticks and
cook until noodles lose their floury taste but are still firm. Immediately
drain in colander and rinse in cold water to arrest cooking process. If you
hold noodles for more than 10 minutes toss them with a little oil to
prevent sticking.
Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami
mushrooms); slice in thin strips. Slice celery with the grain in thin
strips about 3" long. Cut bamboo shoots in strips to match celery.
Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of
pan. Add salt; stir briefly. Add mushrooms and bamboo shoots; stir for about
30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up
side of wok; add broth and sugar, bring to boil.
Add noodles, a handful at a time, stirring them into broth for about 20
seconds. Combine vegetables and noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with
cornstarch paste. Add paste a little at a time, stirring constantly. Serve
immediately.
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