Post by marlaoh on Dec 12, 2002 6:44:45 GMT -6
Stir Fried Noodles with Cabbage
8 ounces dry Chinese noodles
2 teaspoons sesame oil
1/4 cup dry sherry
2 tablespoons oyster sauce
1 teaspoon white sugar
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
1 clove garlic, crushed
1 tablespoon finely chopped gingerroot
1 cup sliced shiitake mushrooms
4 cups thinly sliced Chinese cabbage
2 carrots, grated
1 Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
2 Heat 12-inch skillet or wok over high heat. Add vegetable oil; rotate skillet to coat side.
3 Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.
Makes 4 servings
8 ounces dry Chinese noodles
2 teaspoons sesame oil
1/4 cup dry sherry
2 tablespoons oyster sauce
1 teaspoon white sugar
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
1 clove garlic, crushed
1 tablespoon finely chopped gingerroot
1 cup sliced shiitake mushrooms
4 cups thinly sliced Chinese cabbage
2 carrots, grated
1 Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
2 Heat 12-inch skillet or wok over high heat. Add vegetable oil; rotate skillet to coat side.
3 Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.
Makes 4 servings