Ingredients
- 2 garlic (cloves)
- 1 1/2 bean curd
- 1 bean sprouts
- 1/2 bamboo shoots (sliced)
- 120 ml water chestnuts (sliced)
- 90 gr broccoli (sliced)
- 85 gr mushrooms (sliced)
- 55 gr flat noodles
- 45 ml oil
- 30 ml dry sherry
- 30 ml soy sauce
- 18 gr green peppers
- 16 gr cashew nuts
- 16 gr green onions
- 16 ml sesame oil
- 5 gr brown sugar
- 5 gr ginger
- 5 gr sesame seeds
- 3 gr 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"
