Recipe - Vegetarian Stir-Fry with Chinese Long Life Noodles
This was made specifically for Chinese New Year in February. Even though I was at school, it didn’t mean that I couldn’t try to celebrate a traditional way with cooking that my mom typically makes. I couldn’t make a full out feast like she normally does but I could at least make one of my favorite dishes! The cool thing about this is that you can vary the amounts according to what you like of each, and it is very quick to make.
Step 1: Ingredients (serving size: 3-4 dinner portions)
- vegetable oil (for the pan)
- soy sauce (to taste)
- 1 tbsp oyster sauce
- 1 cup shiitake mushrooms, halved (if dried, soak first until soft)
- 1 can (15 oz) baby corn, drained
- 1 can (15 oz) straw mushrooms, drained
- 1 can (8 oz) bamboo shoots, drained & julienned
- 1 can (10 oz) vegetarian mock abalone, drained
- 4 oz baby carrots, julienned
- 8 oz Chinese long life noodles
Heat up a large skillet (or wok if you have one). Make sure all of your vegetables have already been sliced/julienned/halved/etc before you do so. Put some oil in the skillet before adding your carrots. These will take longer to soften.
Step 3: Cooking corn and mushrooms
Boil a pot of water for your noodles. To your skillet/wok, add the baby corn and shiitake mushrooms. Stir around for a few minutes before adding the bamboo shoots.
Step 4: Cooking noodles
Add the noodles to the pot and cook until slightly soft. Drain the water.
Step 5: Flavoring the noodles
Add the oyster sauce to the noodles and mix it in well. Be careful in case you break the noodles (this is why you don’t want them very soft). Add the mock abalone and the straw mushrooms to the skillet. Stir until mixture is heated thoroughly.
Step 6: Completion and eating
Because the mock abalone is generally salty on its own, your addition of soy sauce to the skillet will be to your taste. You may also want to add soy sauce to the noodles if the oyster sauce wasn’t enough. Yes, this dish is THAT simple. You may now enjoy the stir-fry atop the noodles! I had mine with milk tea =].
Boil a pot of water for your noodles. To your skillet/wok, add the baby corn and shiitake mushrooms. Stir around for a few minutes before adding the bamboo shoots.
Step 4: Cooking noodles
Add the noodles to the pot and cook until slightly soft. Drain the water.
Step 5: Flavoring the noodles
Add the oyster sauce to the noodles and mix it in well. Be careful in case you break the noodles (this is why you don’t want them very soft). Add the mock abalone and the straw mushrooms to the skillet. Stir until mixture is heated thoroughly.
Because the mock abalone is generally salty on its own, your addition of soy sauce to the skillet will be to your taste. You may also want to add soy sauce to the noodles if the oyster sauce wasn’t enough. Yes, this dish is THAT simple. You may now enjoy the stir-fry atop the noodles! I had mine with milk tea =].
Tags:
Recipe - Entree
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