Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Cellophane noodles 1 t Minced fresh ginger
1 c Shredded watercress leaves 1 t Rice vinegar
2 T Vegetable oil 3 c Chicken stock
1/2 c Thinly sliced mushrooms 2 ea Green onions thinly sliced
1 ea Medium onion, sliced 1 1/2 c Water
1 c Snow peas 1 T Soy sauce
2 ea Thin carrots sliced diagonal 1 c Ham cut into julienne
1 t Oriental sesame oil

Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large
skillet over medium high heat. Add onion and carrots and stir fry 3
minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water
and soy sauce. Cover and boil 2 minutes. Add ham water cress,
mushrooms and noodles. Return to boil. Cover, turn off heat and
let steep 2 minutes. Add snow peas, cover and let steep until
vegetables are crisp tender about 3 minutes. Stir in sesame oil,
rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep
bowls, sprinkle with green onions.

Browse by categories