Vegetables Lo Mein

Servings: 4
Ingredients:

1/4 lb Soft, fresh wheat                   2 tb Cooking oil
-flour noodles                    1/4 ts Salt
6    Dried Jyo mushrooms (OR             1 c  Chicken broth
-10 Nami mushrooms)               1/2 ts Sugar
3    Large stalks celery                      Cornstarch paste
1/2 c  Sliced bamboo shoots

Noodles: Add soft noodles to boiling salted water; stir with chopsticks and
cook until noodles lose their floury taste but are still firm. Immediately
drain in colander and rinse in cold water to arrest cooking process. If you
hold noodles for more than 10 minutes toss them with a little oil to
prevent sticking. Vegetables: Soak Jyo mushrooms for 2 hours in warm water
(1 hour for Nami mushrooms); slice in thin strips. Slice celery with the
grain in thin strips about 3′ long. Cut bamboo shoots in strips to match
celery. Stir-Frying: Heat wok to medium-high. When hot, dribble oil
around side of pan. Add salt; stir briefly. Add mushrooms and bamboo shoots;
stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push
vegetables up side of wok; add broth and sugar, bring to boil. Add noodles, a
handful at a time, stirring them into broth for about 20 seconds. Combine
vegetables and noodles, cover wok, steam for 30 seconds. Push all ingredients
to side. If necessary, thicken juices slightly with cornstarch paste. Add
paste a little at a time, stirring constantly. Serve immediately. Serves 4

—–