Ingredients
1 cup Carrots, shredded
1 cup White Chinese turnip, shredded
1 cup White Chinese celery, shredded
8 Pieces soy spiced beancurd
3 cup Soybean sprouts (NOT mung-bean sprouts)
4 Green onions, shredded
1/2 c Nami dried black mushrooms,-soaked & shredded
1/2 c Cloud Ear dried mushrooms-soaked
2oz Bean thread noodles, soaked
1 tsp Salt (to taste)
About 4 tbs olive oil oil for stir-frying
Method
PREPARATION:
Shred in 2″ lengths: carrots, turnip, Chinese celery and bean curd. Shred onions, greens & all, into 2″ lengths. Rinse, then soak in hot water: enough mushrooms, to give specified amounts.
Shred mushrooms, Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying.
STIR-FRYING: Heat 2 tablespoons of the oil until hot and stir fry vegetables in batches. Add salt to taste.
Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add remainder oil, then add mushroom. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving.
I love the idea of healthy cooking and have made many life style changes over the years. Cooking is a passion and so is living a healthy life Read more from this authorNo related posts.
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