- 4 dried Chinese mushrooms
- 1/2 pound fresh Chinese noodles
- 1/4 cup peanut oil
- 1 tablespoon hoisin sauce
- 1 tablespoon bean sauce
- 2 tablespoons rice wine or dry sherry
- 3 tablespoons light soy sauce
- 1 teaspoon sugar or honey
- 1/2 cup reserved mushroom soaking liquid
- 1 teaspoon chili paste
- 1 tablespoon cornstarch
- 1/2 red bell pepper −− in 1/2 inch cubes
- 1/2 8 ounce can whole bamboo shoots, cut in 1/2 in cubes
- −− rinsed and drained
- 2 cups bean sprouts
- 1 scallion −− thinly sliced
1. Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30
minutes. While they are soaking, bring 4 quarts of water to a boil and
cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of
peanut oil; set aside.
2. Remove the mushrooms; strain and reserve 1/2 cup of the soaking
liquid for the sauce. Trin and discard the mushroom stems; coarsely
chop the caps and set aside.
3. Combine the ingredients for the sauce in a small bowl and stir well to
dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons
of cold water; set aside.
4. Place the wok over medium−high heat. When it begins to smoke, add
the remaining 3 tablespoons of peanut oil, then the mushrooms, red
pepper, bamboo shoots, and bean sprouts. Stir−fry 2 minutes.
5. Stir the sauce and add it to the wok, and continue to stir−fry until the
mixture begins to boil, about 30 seconds.
6. Mix the dissolved cornstarch and add it to the wok. Continue to stir until
the sauce thickens, about 1 minute. Add the noodles and toss until
heated through, about 2 minutes.
7. Transfer to a serving platter and sprinkle with the sliced scallion. Serve