Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Chinese dried mushrooms
1/2 oz Chinese dried cloud ears
1/4 lb Bean thread noodles
2 oz Carrot
1 Green pepper
1 sm Onion
2 tb Peanut oil
1/2 c Water

---------------------------SAUCE--------------------------------
2 tb Light soy sauce
2 tb Dark soy sauce
3 tb Sesame oil
1 1/2 tb Sesame seeds
1 tb Finely chopped garlic
1 tb Sugar
1 ts Freshly ground black pepper

Soak the dried mushrooms in warm water for 20 minutes
until soft. Squeeze the excess liquid from the
mushrooms and remove and discard the stalks. Cut the
caps into shreds. Soak the cloud ears in warm water
for about 20 minutes or until soft. Rince them well
in cold water and drain them thoroughly in a colander.

Soak the noodles in a large bowl of very hot water for
15 minutes. When soft, drain well. Cut the noodles
into 3-inch lengths, using scissors or a knife.

Peel and finely shred the carrot. Finely shred the
pepper and onion.

Heat a wok or large frying pan and add the oil. When
moderately hot, add the mushrooms, cloud ears, carrot,
onion, green pepper, and water and stir-fry for 5
minutes or until the carrots are cooked.

Combine the sauce ingredients and add them to the
vegetables. Give the mixture a good stir, then add the
noodles. Stir-fry the mixture for 2 minutes until
well heated through. Serve at once or at room
temperature.

Source: Asian Vegetarian Feast - by Ken Hom William
Morrow and Company, Inc. - New York ISBN:
0-688-07753-6 Typed for you by Karen Mintzias

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