Tossed Rice Noodles With Chop Suey Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Ginger | 1 Teaspoon, chopped | |
| Onion | 1 , shredded | |
| Broccoli florets | 1/4 Pound | |
| Vegetable stock | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 Pound | |
| Bean sprouts | 1/2 Pound | |
| Bamboo shoots | 5 Ounce, sliced | |
| Water chestnuts | 2 Ounce, sliced | |
| Bean curd | 2/3 Pound, diced | |
| Dry sherry | 3 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Rice noodles | 1 Pound, sliced | |
| 1 egg omelet, cut into thin strips | ||
| Green onion | 1 , finely chopped (Garnish) | |
| Almond | 1 Tablespoon, toasted (Garnish) | |
Directions
1 Heat oil in a wok. Add ginger, onion and broccoli, and stir-fry 1 minute. Add stock and cook covered 2 minutes. Add mushrooms, bean sprouts, bamboo shoots, water chestnuts, bean curd, sherry and sesame oil. Fold in noodles. Cover and simmer 1—2 minutes to heat through. Serve hot.
2 Garnish with shredded egg, green onion and almond slivers.
2 Garnish with shredded egg, green onion and almond slivers.
Chef
