Ingredients
- 2 ounces dried mung bean thread noodles
- 10 dried shiitake mushrooms
- 1 cup tepid to warm water
- 1 1/2 pounds vegetables, for example carrots, asparagus, eco-friendly beans or snow peas
- 1/2 cup bamboo shoots
- 1 bok choy, thinly sliced
- 1/2 cup broccoli florets
- 1 small red pepper, julienned
- 3 tablespoons sesame or peanut oil
- 1 clove garlic clove, chopped
- 1/2 inch piece gingerroot, minced
- 1 onion, chopped
- Salt, to taste
- two tablespoons soy sauce
- 3/4 cup mushroom-soaking water
- 2 teaspoons corn starch diluted in 3 tablespoons water
- 1 teaspoon dark sesame, roasted peanut, or chili oil
Directions
Soak the noodles in tepid to warm water for 25 minutes or until soft. Drain. Cover the mushrooms with 1 cup tepid to warm water and soak for 25 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve eco-friendly bean if using. Keep snow peas whole, if using. Heat the wok, and add two tablespoons from the oil, and swirl around. When hot, add some garlic clove ginger root, onion and mushrooms. Stir-fry for one minute, adding the prepared vegetables. Salt gently and stir-fry for four to five minutes or until tender-firm. Remove vegetables and hang aside. Heat the 3rd tablespoon oil within the wok, add some noodles, soy sauce. and mushroom water, and simmer for just two minutes. Return the vegetables towards the wok, add some diluted corn starch, and prepare before the vegetables are glazed. Toss using the dark sesame oil and serve.
Recipe thanks to Georgia Downard