Recipe - Vegetables Italiano

One fourth pound Soft, fresh wheat flour
noodles
6 Dried Jyo mushrooms (OR
10 Nami mushrooms)
3 lg Stalks celery
One half cup Sliced bamboo shoots
2 tablespoon Cooking oil
One fourth teaspoon Salt
1 cup Chicken broth
One half teaspoon Sugar
Cornstarch Paste

Lo Mein refers to the process for cooking noodles; mein means noodle in
Chinese.

Noodles: Add soft noodles to boiling salted water; stir with chop sticks
& cook until noodles lose their floury taste but are still firm.
Immediately drain in colander & 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.

StirFrying: Heat wok to mediumhigh. When hot, dribble oil around side of
pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about
30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up
side of wok; add broth & sugar, bring to boil.

Add noodles, a handful at a time, stirring them into broth for about 20
seconds. Combine vegetables & 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, stir ring constantly.
Serve immediately.

Posted to MealMaster Recipes List, Digest #149

Date: Sat, 25 May 1996 13:42:02 0400

From: BobbieB1@aol.com