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Serves 4
Ingredients:
1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for
stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light
soy sauce
2 tablespoons dark
soy sauce
2 teaspoons finely chopped fresh
ginger
3 tablespoons vegetable stock
1 tablespoon
rice wine
or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts
Garnish:
Fresh coriander sprigs
Directions:
1.
If you are using fresh noodles, blanch them
first in a large pot of boiling water for 3 to 5
minutes. If you are using the dried noodles,
cook in boiling water for 4 to 5 minutes. Drain
the noodles, then put them into cold water until
required.
2.
String the celery and slice diagonally. Shred
the bamboo shoots.
3.
Heat a wok or large frying-pan and add the oil.
When moderately hot, add the garlic and stir-fry
for 10 seconds. Add the onion, mushrooms,
celery, and bamboo shoots and stir-fry for about
5 minutes.
4.
Drain the noodles thoroughly and put into the
wok. Continue to stir-fry for 1 minute then add
the rest of the ingredients except the bean
sprouts. Continue to stir-fry for another 2
minutes and then add the bean sprouts. Give the
mixture a good stir and turn it onto a serving
platter.
5.
Garnish with fresh coriander sprigs.
Nutritional Breakdown per serving:
335 calories (kcal); 10 g Total Fat (15 percent
calories from fat); 12 g Protein; 51 g
Carbohydrate; 54 mg Cholesterol; 901 mg Sodium;
4g Fiber
(Based on a medium sized onion; also, the
database does not have a category for dark
soy sauce. Just to give an
idea of how much it helps to cut back on oil in
cooking, using 3 tablespoons instead of 2
increases the calorie count to 364 calories per
serving).
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
