Gingered Bamboo And Vegetable Stir-Fry-Taiwan
1/2 C Chicken broth
2 T Cooking sherry
1 t Sugar
1 T Soy sauce
2 T Cornstarch
1/4 C Plum sauce
1/4 lb Fresh shiitake mushrooms
3 T Vegetable oil
1 med Carrot; sliced thin diagonally
1 c Julienned daikon
2 c thinly sliced Napa cabbage
3 garlic cloves; minced
1 t Peeled; minced fresh ginger
1 can Sliced bamboo shoots - (8
1 lb Fresh chow mien noodles
Peanut oil and additional
For cooking noodles
Add oil to hot wok. When hot, stir-fry carrots 2 minutes.
Add daikon and stir-fry 2 more minutes.
While vegetables are cooking, combine chicken broth, sherry, sugar, soy sauce, cornstarch and plum sauce in a bowl and mix well.
Heat oil in skillet.
Add noodles and stir-fry just until crispy.
Then add some soy sauce and cook 1 additional minute.
Add mushrooms, cabbage, garlic and ginger to the wok.
Stir-fry 2 minutes.
Add bamboo shoots and heat to warm, about 1 minute.
Add sauce mixture to vegetables and cook until thickened.
Place noodles on center of plate and top with vegetables and sauce.
Serves 4.
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