Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 1/2 teaspoon salt

  3. 3 cloves garlic -- chopped fine

  4. 1/4 teaspoon freshly grated ginger **vegetables**

  5. 6 Chinese dried mushrooms -- cut - julienne

  6. 1 cup Napa cabbage

  7. 1/4 cup dried lily buds soaked for - one hour -- (opt)

  8. 2 ounces dried bean curd skin -- soaked - for one hour -- (opt)

  9. 1/2 cup bamboo shoots -- cut julienne **sauce**

  10. 2 tablespoons foo yee

  11. 1 tablespoon light soy sauce

  12. 1/8 teaspoon sugar

  13. 2 teaspoons sesame oil

  14. 1/2 teaspoon ground white pepper

  15. 1 teaspoon garlic & red chile paste to - taste **additional**

  16. 4 ounces cellophane noodles -- (saifun) - soaked for one hour

  17. 2 cups chicken stock green onions -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : 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 and serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Note: Chow and chowing are the Chinese term for stir-frying.


Send feedback