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.
- 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.
- 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.
- Rinse wok with ½ cup water. Save rinse water. Add reserved mushroom water or another 1.5 cups water to reserved rinse water.
- 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.
- Add reserved water, cellophane noodles, and soy sauce and cooke for another minute. Press noodles against hot pan.
- 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.
- 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