Ingredients
- 2 garlic (cloves)
- 1 1/2 bean curd
- 1 bean sprouts
- 1/2 bamboo shoots (sliced)
- 1/2 c water chestnuts (sliced)
- 1 c broccoli (sliced)
- 1 c mushrooms (sliced)
- 1/2 lb flat noodles
- 3 tb oil
- 2 tb dry sherry
- 2 tb soy sauce
- 2 tb green peppers
- 2 tb cashew nuts
- 2 tb green onions
- 1 tb sesame oil
- 1 ts brown sugar
- 1 ts ginger
- 2 ts sesame seeds
- 1 ts salt
- 1 slice onion
Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal. Jack Santa Maria, "Chinese Vegetarian Cookery"
