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Egg Noodles and Vegetables

Rice, Noodles, and Other Grain Foods

Egg Noodles and Vegetables
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 (cloud ear) fungi, soaked half an hour, then squeeze out the water, and chop them coarsely
1/2 carrot, coarsely shredded
3 Chinese black mushrooms, soaked in half-cup warm water for half an hour, the water squeezed out reserving that liquid. Discard the stems and slice the mushrooms
2 Tablespoons thin soy sauce
2 Tablespoons Shao Xing 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 of boiling water for two minutes, then drain them and toss them with half the vegetable oil. 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, the mo-er, and the Chinese black mushrooms and stir-fry them for one minute.
3. Now add the drained egg noodles, the soy sauce, rice wine, sugar, oyster sauce, and reserved mushroom water, and stir-fry for two minutes. Then add the sesame oil and the baby corns, and stir-fry these together for one minute. Now serve them.

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