1 pound *shitake or white mushrooms cut into ½ inch strips

or 2cups dried shitake or porcini mushrooms

About 2.5 cups water

6-8 oz. Cellophane noodles (aka mung bean threads)

3 Tbsp. Peanut or canola oil

3 Tbsp. Minced ginger

2 scallions sliced lengthwise into ribbons then into 1.5 inch pieces

¾ – 1 pound lamb or beef cut into pices 1” x 2”

1 tsp. Salt

3 Tbsp. Soy sauce

1 cup broth or water

*1 bag of fresh spring greens (stir fry with ginger and scallions, increase cook time to 2-3 minutes)

 If using dried mushrooms soak covered in hot water for 15 minutes.  Drain keeping 1.5 cups water.  Slice into ¼ inch strips.  Set aside.

  1. Place noodles in wide bowl.  Pour hot water to cover and soak for 10 min. Drain and cut into long lengths.  12 inches or so.
  2. Heat skillet or wok.  Add 2 Tbsp. Oil and lower heat to medium-high.  Stir fry ginger and scallions for about a minute. Add meat and salt.  Sitr fry for about 2 minutes until meat changes color.  Remove to plate.
  3. Rinse wok with ½ cup water.  Save rinse water.  Add reserved mushroom water or another 1.5 cups water to reserved rinse water.
  4. Dry wok.  Return to medium high heat.  Add 1 Tbsp. Oil and stiry fry mushrooms for several minutes.  Press against side of pan until they start to soften and give off liquid.
  5. Add reserved water, cellophane noodles, and soy sauce and cooke for another minute.  Press noodles against hot pan.
  6. Add 1 cup broth and bring to a boil.  Boil hard for 1 minute then lower heat to medium and add reserved meat and flavorings.  Stiry to incorporate.  Adjust salt if necessary.
  7. Serve over rice.  Serves 4.

Recipe from Beyond the Wall – Recipes and travels in the other china by Jeffrey Alford and Naoimi Duguid   (The library has this wonderful cookbook)

 *suggested co-op substitutions or additions