Ingredients
- 6 chinese mushrooms soaked (dried)
- 3 garlic (cloves)
- 2 bean curd skin (dried)
- 2 foo yee
- 1/2 bamboo shoots
- 1/4 lily buds soaked (dried)
- 475 ml chicken stock
- 90 gr napa cabbage
- 28 gr cellophane noodles
- 10 ml peanut oil
- 10 ml sesame oil
- 5 ml soy sauce (light)
- 1 gr salt
- 1 gr ginger (freshly grated)
- 1 gr sugar
- 1 gr pepper (ground white)
Green onions, chopped Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve.
