Ingredients Jump to Instructions ↓

  1. 2 T Peanut oil

  2. 1/2 t Salt

  3. 3 ea Cloves garlic, chopped fine

  4. 1/4 t Freshly grated ginger

  5. --VEGETABLES-- 6 ea Chinese dried mushrooms

  6. 2 hours, cut -julienne

  7. 1 c Napa cabbage

  8. 1/4 c Dried lily buds soaked for -one hour (opt) 2 oz Dried bean curd skin, soaked

  9. -for one hour (opt) 1/2 c Bamboo shoots, cut julienne

  10. --SAUCE-- 2 T Foo yee

  11. 1 T Light soy sauce

  12. 1/8 t Sugar

  13. 2 t Sesame oil

  14. 1/2 t Ground white pepper

  15. 1 t Garlic & red chile paste or 4 oz Cellophane noodles

  16. 2 c Chicken stock

  17. Green onions, chopped Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve.


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