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Vegetables lo mein

Yield: 4 Servings

Ingredients:

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

Instructions:

Cornstarch paste Noodles: Add soft noodles to boiling salted water; stir with chopsticks & 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. Stir-Frying: Heat wok to medium-high. 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 stirring constantly. Serve immediately.

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