Gingered Bamboo And Vegetable Stir-Fry

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Gingered Bamboo And Vegetable Stir-Fry

 

1/2 cup vegetable broth

2 tablespoons cooking sherry

1 teaspoon sugar

1 tablespoon soy sauce

2 tablespoons cornstarch

1/4 cup plum sauce or buy a can of plums and use the juice with a bit more of

the cornstarch

1/4 pound fresh shiitake mushrooms

3 tablespoons vegetable oil

1 medium carrot, sliced thin diagonally

1 cup julienned daikon

2 cups thinly sliced Napa cabbage

3 garlic cloves, minced

1 teaspoon peeled, minced fresh ginger root

1 8 oz. can sliced bamboo shoots, drained

1 pound fresh chow mien noodles or use cooked spaghetti

peanut oil and additional soy sauce for cooking noodles

 

Add oil to hot wok. When hot, stir-fry carrots 2 minutes. Add daikon and

stir-fry 2 more minutes. While vegetables are cooking, combine  broth, sherry,

sugar, soy sauce, cornstarch and plum sauce in a bowl and mix well.

Heat oil in skillet. Add noodles and stir-fry just until crispy. Then add some

soy sauce and cook 1 additional minute. Add mushrooms, cabbage, garlic and

ginger to the wok. Stir-fry 2 minutes. Add bamboo shoots and heat to warm, about

1 minute. Add sauce mixture to vegetables and cook until thickened. Place

noodles on center of plate and top with vegetables and sauce. Serves 4.