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Egg Noodles and vegetables, Stir-fried

Rice, Noodles, and Other Grain Foods

Egg Noodles and vegetables, Stir-fried
Ingredients:
1/2 pound fresh boiled egg noodles
1 teaspoon coarse salt
2 Tablespoons vegetable oil
2 large cloves garlic, peeled and minced
3 scallions, minced
3 slices fresh ginger, peeled and minced
2 Tablespoons mo-er fungi, soaked half an hour, water squeezed out, and the mo-er or clour ear fungi, coarsely chopped
1/2 carrot, coarsely shredded
3 Chinese black mushrooms, soaked in half-cup warm water for half an hour, then squeeze out and reserve that liquid, discard the stems, and slice the mushrooms
2 Tablespoons thin soy sauce
2 Tablespoons Shaoxing rice wine
1 teaspoon granulated sugar
2 Tablespoons oyster sauce
2 Tablespoons sesame oil
4 baby corns, each cut in quarters
Preparation:
1. Boil the egg noodles in three quarts boiling water for two minutes, drain, toss with half the vegetable oil, then set them aside until needed.
2. Heat a wok or large fry pan, add the oil, and in half a minute, add the garlic, scallions, and the ginger and stir-fry for one minute before adding the shredded carrot, mo-er fungi, and the Chinese black mushrooms and stir-fry these for one minute.
3. Next add the drained egg noodles, the soy sauce, rice wine, sugar, oyster sauce, and reserved mushroom water. Stir-fry for two minutes, then add the sesame oil and the baby corns, and toss together for one minute, then serve.

                                                                                                                                                       
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