Ingredients Jump to Instructions ↓

  1. 1 c Oil for deep-frying

  2. 2 oz Bean thread noodles -- FRESH & CANNED INGREDIENTS --

  3. 2 c Mung bean sprouts

  4. 2 Stalks celery

  5. 2 md Carrots

  6. 1 Bell pepper

  7. 1 Long white turnip

  8. 2 Leaves Napa cabbage

  9. 1/2c Canned ginko nuts

  10. 1/2c Canned baby corn

  11. 2 Cakes pressed bean curd,

  12. 1/2c Dried bamboo shoots (opt)

  13. 2 Bean curd sticks

  14. 6 Nami Black mushrooms

  15. 1 ts MSG (opt)

  16. 2 tb Dark soy sauce

  17. 2 tb Medium sherry

  18. 1 tb Water

  19. 1 Sq. fermented bean curd

  20. 1 ts Salt

  21. 1/2ts Sugar

  22. 2 tb Sesame oil -- DRIED INGREDIENTS --

  23. 4 Lily buds, Golden Needles

  24. 4 Wood ear black fungus

  25. 6 OR fried gluten balls

Instructions Jump to Ingredients ↑

  1. + Directions : Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl.


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