Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Chinese dried mushrooms 1 Green pepper
1/2 oz Chinese dried cloud ears 1 sm Onion
1/4 lb Bean thread noodles 2 tb Peanut oil
2 oz Carrot 1/2 c Water

-----------------------------------SAUCE-----------------------------------
2 tb Light soy sauce 1 tb Finely chopped garlic
2 tb Dark soy sauce 1 tb Sugar
3 tb Sesame oil 1 ts Freshly ground black pepper
1 1/2 tb Sesame seeds

Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze
the excess liquid from the mushrooms and remove and discard the stalks. Cut
the caps into shreds. Soak the cloud ears in warm water for about 20
minutes or until soft. Rince them well in cold water and drain them
thoroughly in a colander.

Soak the noodles in a large bowl of very hot water for 15 minutes. When
soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a
knife.

Peel and finely shred the carrot. Finely shred the pepper and onion.

Heat a wok or large frying pan and add the oil. When moderately hot, add
the mushrooms, cloud ears, carrot, onion, green pepper, and water and
stir-fry for 5 minutes or until the carrots are cooked.

Combine the sauce ingredients and add them to the vegetables. Give the
mixture a good stir, then add the noodles. Stir-fry the mixture for 2
minutes until well heated through. Serve at once or at room temperature.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

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