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Rice, Noodles, and Other Grain Foods
1/2 pound fresh one-inch rice noodles with twisted pointy ends (lo xi fun)
8 dried Chinese mushrooms, soaked for half hour in warm water
1 Tablespoon corn oil
2 slices fresh ginger, peeled and slivered
2 cloves garlic, peeled, sliced and slivered
3 shallots, peeled, sliced, and slivered
1/2 of a large green pepper, seeded and slivered
1 ounce Yunnan or Smithfield ham, slivered
2 Tablespoons corn oil
4 ounces bean spouts, their tails removed
1 egg, separated, each part beaten then fried separately, omelette style, and cut into slivers
1 scallion, cut in thin strips then cut them into one-inch pieces
1 Tablespoon vegetarian oyster sauce
1 teaspoon thin soy sauce
1 teaspoon sugar
3 sprigs fresh coriander, cut into one-inch pieces
1. Blanch noodles for one minute in boiling water, drain and set half cup of the water aside.
2. Remove stems from soaked mushrooms, and sliver, then simmer in reserved water for five minutes. Drain and reserve the mushroom liquid.
3. Heat oil, and stir-fry the ginger, garlic and shallots for one minute. Add the pepper and ham slivers and fry another minute, add the drained mushrooms and fry one minute more, remove from wok or pan and set aside.
4. Heat the two tablespoons oil, and stir-fry the bean sprouts for one minute then add the noodles and fry then for two minutes, stirring all the time, not allowing them to stick, then add the mushroom water, and stir well.
5. Now add the fried white and yolk egg slivers, and all the other set-aside slivers and stir well. Then dd the oyster and soy sauces, sugar, and coriander, stir-fry a minute, then immediately put this into a pre-heated bowl, and serve.