2 cups soybean sprouts
1/4 pound snow peas, strings removed
4 oz bamboo shoots
4 oz carrots, cut into matchsticks
1/2 pound long, thin egg noodles
4 tablespoons oil
1 tablespoon shao hsing or sherry
1 1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/4 cup vegetable stock
1/4 inch thick slice fresh ginger, flattened
In a large pot bring about 10 cups of water to a boil. Place the soybean sprouts, snowpeas and carrots in a mesh strainer and lower into the boiling water for 15 seconds. Remove and set aside. Bring the water back to a boil. Add the noodles and cook for 1 minute. Drain thoroughly and reserve. Combine the soy sauce, sesame oil, shao hsing and vegetable stock in a small bowl and reserve. Heat a wok over high heat for 45 seconds. Add the oil. When hot, add the ginger and cook for 10 seconds. Add the reserved vegetables and bamboo shoots and cook for 1 minute. Pour in the sauce and heat 1-2 minutes. Add the noodles and stir well until the sauce is absorbed, about 1-2 minutes. Remove from heat and serve.
We made this to celebrate the Chinese New Year. I thought it came out very well as it, but some shrimp would have made a welcome addition.