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Ingredientes
- 1 ounce Chinese dry mushrooms
- 1/2 ounce Chinese dry cloud ears
- 1/4 lb bean thread noodles
- 2 ounce carrot
- 1 x green pepper
- 1 sm onion
- 2 Tbsp. peanut oil
- 1/2 c. water
- 2 Tbsp. light soy sauce
- 2 Tbsp. dark soy sauce
- 3 Tbsp. sesame oil
- 1 1/2 Tbsp. sesame seeds
- 1 Tbsp. finely-minced garlic
- 1 Tbsp. sugar
- 1 tsp freshly-grnd black pepper
Direcciones
- Soak the dry mushrooms in hot water for 20 min till soft. Squeeze the excess liquid from the mushrooms and remove and throw away the stalks. Cut the caps into shreds. Soak the cloud ears in hot water for about 20 min or possibly till soft. Rince them well in cool water and drain them thoroughly in a colander.
- Soak the noodles in a large bowl of very warm water for 15 min. When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or possibly a knife.
- Peel and finely shred the carrot. Finely shred the pepper and onion.
- Heat a wok or possibly large frying pan and add in the oil. When moderately warm, add in the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 min or possibly till the carrots are cooked.
- Combine the sauce ingredients and add in them to the vegetables. Give the mix a good stir, then add in the noodles. Stir-fry the mix for 2 min till well heated through. Serve at once or possibly at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 166 | 75% |
| Total Fat 18.94g | 24% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 916mg | 38% |
| Potassium 208mg | 6% |
| Total Carbs 11.96g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.42g | 4% |
| Protein 2.78g | 4% |
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