1 ½ cups (375 ml) vegetable oil
½ lb (225 g) fresh noodles
3 tbsp (45 ml) vegetable oil
½ tsp (2.5 ml) chopped garlic
1 small onion, shredded
1 medium, carrot, sliced and parboiled
1/3 lb (150 g) mini corn
8 fresh mushrooms, thickly sliced
½ lb (225 g) fresh mustard cabbage
(choy sum), cut into 1 inch (2.5 cm) lengths
1 tbsp (15 ml) soy sauce
½ cup (125 ml) vegetable stock
1 1.2 tbsp (20 ml) cornstarch blended with
¼ cup (60 ml) vegetable stock
1 Heat oil in a pan. Add one-third of the noodles. Fry until crisp, turning over with tongs during cooking. Drain well and repeat until all noodles are cooked. Set aside on a warm serving platter.
2 Heat 3 tbsp (45 ml) oil. Add garlic, onion, carrot, bamboo shoots and corn. Stir-fry 1 minute. Add mushrooms, cabbage, soy sauce and stock. Cook covered 2 minutes.
3 Stir in blended cornstarch and stock to thicken. Servre hot over fried noodles. Serves 4-6
Reference: “Chinese Cooking Made Easy” Douglas Marsland
