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Egg Noodles and vegetables, Stir-fried
Rice, Noodles, and Other Grain Foods
|Egg Noodles and vegetables, Stir-fried|
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
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.