Recipe - Pan-Fried Mullet With A Grape Sauce

BASIC FRIED NOODLE CAKE
8 Chinese dried black
mushrooms
2 tablespoon Vegetable oil
1 Yellow onion; thinly cut or sliced up
2 sl Fresh ginger; approximately
1 by
; 2 inches, cut or sliced up
; thinly into
; matchsticksized
; pieces
One half cup Cloud ear fungus
One half cup Green onion; minced or
Chinese
; chives (gow choy)
1 pound Total of assorted seasonal
green; cut into bitesized
; vegetables of your choice,
pieces: e.g., bok
; choy, baby bok
; choy, long beans,
; mustard greens,
; Chinese turnip,
; Chinese cabbage,
; Asian okra,
; broccoli
12 Snow peas; strings removed
6 Fresh or canned water
chestnuts; thinly cut or sliced up
1 cup Chicken or vegetarian broth
1 tablespoon Soy sauce
1 tablespoon Oyster sauce
1 ds White pepper
1 tablespoon Cornstarch mixed well with 1
tablespoon
; cold water
One half teaspoon Sesame oil
Chinese parsley for garnish

Prepare basic noodle cake. Soak mushrooms in hot water for 10 minutes.
Squeeze out excess water, remove and discard stems, leave caps whole. Heat
wok with oil, swirling to coat sides. Stirfry onion, ginger, mushrooms,
cloud ear fungus, and green onion or chives for 2 minutes. Add remaining
vegetables and cook for 2 to 3 minutes. Add broth, soy sauce, oyster sauce,
and pepper. Bring to a boil and stir in cornstarch mixture. Cook until
sauce thickens. Return noodles to wok and mix everything together. Drizzle
in sesame oil, and top with sprigs of Chinese parsley. Serves 3 to 4.

From In the Chinese Kitchen With Shirley FongTorres (Pacific View Press,
copyright 1993 by Shirley FongTorres).

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.