Pan-Fried Noodles with Assorted Vegetables

1 servings

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Pan-Fried Noodles with Assorted Vegetables Ingredients

BASIC FRIED NOODLE CAKE	; mustard greens,
8 Chinese dried black	; Chinese turnip,
2 tb Vegetable oil	; Chinese cabbage,
1 Yellow onion; thinly sliced	; Asian okra,
2 sl Fresh ginger; approximately	; broccoli
; 2 inches, sliced	12 Snow peas; strings removed
; thinly into	6 Fresh or canned water
; matchstick-sized	1 c Chicken or vegetarian broth
; pieces	1 tb Soy sauce
1/2 c Cloud ear fungus	1 tb Oyster sauce
1/2 c Green onion; minced or	1 ds White pepper
; chives (gow choy)	1 tb Cornstarch mixed well with 1
1 lb Total of assorted seasonal	; cold water
; vegetables of your choice,	1/2 ts Sesame oil
; choy, baby bok	Chinese parsley for garnish
; choy, long beans,

Instructions for Pan-Fried Noodles with Assorted Vegetables

Prepare basic noodle cake. Soak mushrooms in hot water for 10 minutes. Squeeze out excess water, remove and discard stems, leave caps whole. Heat wok with oil, swirling to coat sides. Stir-fry onion, ginger, mushrooms, cloud ear fungus, and green onion or chives for 2 minutes. Add remaining vegetables and cook for 2 to 3 minutes. Add broth, soy sauce, oyster sauce, and pepper. Bring to a boil and stir in cornstarch mixture. Cook until sauce thickens. Return noodles to wok and mix everything together. Drizzle in sesame oil, and top with sprigs of Chinese parsley. Serves 3 to 4. From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View Press, copyright 1993 by Shirley Fong-Torres). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized