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6 servings
suggest servings
| 2 | tablespoons | peanut oil | |
| 1/2 | teaspoon | salt | |
| 3 | each | garlic cloves | chopped fine |
| 1/4 | teaspoon | ginger | freshly grated |
| Vegetables | |||
| 6 | each | mushrooms, chinese | dried, soaked for 2 hours, cut julienne |
| 1 | cup | napa cabbage | |
| 1/4 | cup | lily buds, dried | dried, soaked for 1 hour |
| 2 | ounces | bean curd | skin, dried, soaked for one hour |
| 1/2 | cup | bamboo shoots | cut julienne |
| Sauce | |||
| 2 | tablespoons | foo yee | |
| 1 | tablespoon | soy sauce, light | |
| 1/8 | teaspoon | sugar | |
| 2 | teaspoons | sesame oil | |
| 1/2 | teaspoon | white pepper | ground |
| 1 | teaspoon | chili paste | garlic and red chile |
| Additional | |||
| 4 | ounces | noodles | cellophane, (sai fun) soaked for one hour |
| 2 | cups | chicken broth | |
| 1 | x | scallions, spring or green onions | chopped |
Soak and prepare the vegetables, mix the sauce, and then go to it.
Heat the wok and add the oil, salt, garlic, and ginger.
Chow for a moment and then add the vegetables.
Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok.
Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.
Taste for salt and place in a serving bowl.
Garnish with green onions and serve.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 400mg | 17% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 0.0g | 2% |
| Sugars 2.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 1% | Vitamin C | 4% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. ...
Very good, meat ended up very tender! I would suggest adding some more sauce about an hour before you take it out, besides that, it was very good.
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