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Ingredientes
- 8 x Chinese dry black mushrooms
- 2 Tbsp. Vegetable oil
- 1 x Yellow onion, thinly sliced
- 2 slc Fresh ginger, approximately 1 by 2 inches, sliced thinly into matchstick-sized pcs
- 1/2 c. Cloud ear fungus
- 1/2 c. Green onion, chopped or possibly Chinese chives (gow choy)
- 1 lb Total of assorted seasonal green, cut into bite-sized vegetables of your choice, pcs: e.g., bok choy, baby bok choy, long beans, mustard greens, Chinese turnip, Chinese cabbage, Asian okra, broccoli
- 12 x Snow peas, strings removed
- 6 x Fresh or possibly canned water chestnuts, thinly sliced
- 1 c. Chicken or possibly vegetarian broth
- 1 Tbsp. Soy sauce
- 1 Tbsp. Oyster sauce
- 1 dsh White pepper
- 1 Tbsp. Cornstarch mixed well with 1 Tbsp. cool water
- 1/2 tsp Sesame oil
- Â Â Chinese parsley for garnish
Direcciones
- Prepare basic noodle cake. Soak mushrooms in warm water for 10 min.
- Squeeze out excess water, remove and throw away stems, leave caps whole. Heat wok with oil, swirling to coat sides. Stir-fry onion, ginger, mushrooms, cloud ear fungus, and green onion or possibly chives for 2 min. Add in remaining vegetables and cook for 2 to 3 min. Add in broth, soy sauce, oyster sauce, and pepper. Bring to a boil and stir in cornstarch mix. Cook till sauce thickens. Return noodles to wok and mix everything together. Drizzle in sesame oil, and top with sprigs of Chinese parsley.
- Serves 3 to 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 879g | |
| Calories 927 | |
| Calories from Fat 495 | 53% |
| Total Fat 55.57g | 69% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.7g | |
| Cholesterol 121mg | 40% |
| Sodium 1546mg | 64% |
| Potassium 1858mg | 53% |
| Total Carbs 63.46g | 17% |
| Dietary Fiber 25.1g | 84% |
| Sugars 7.98g | 5% |
| Protein 48.44g | 78% |
