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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Crisp and tasty stir fried vegetables in a soy and oyster sauce, served over Chinese noodles. Ingredients:
1 pound dry chinese noodles |
1 cup chopped fresh mushrooms |
1 (8 ounce) can bamboo shoots, drained |
1 cup chopped celery |
1 cup bean sprouts |
1/2 teaspoon chopped garlic |
1 teaspoon salt |
1 cup vegetable broth |
1 teaspoon white sugar |
1 cup water |
1 tablespoon soy sauce |
1 tablespoon oyster sauce |
1 tablespoon all-purpose flour |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add Chinese noodles and cook about 2 to 4 minutes; drain.
2. In a large skillet or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, bean sprouts and garlic. Mix in salt, broth, sugar, water, soy sauce and oyster sauce; stir. Add flour and cook until thickened. Pour over noodles and toss lightly.
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