Grace Young’s Vegetable Lo Mein
- 4 Chinese Dried Mushrooms
- 6 large leaves Napa cabbage, about 12 ounces
- 1 lb package Chinese fresh egg noodles
- 1 tbsp sesame oil
- 2 tbsp thin soy sauce
- 3 tbsp vegetable oil
- 1 tbsp finely minced ginger
- 1 cup julienne carrots
- 2 scallions, finely shredded
- 1 tbsp oyster flavored sauce
- In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry, reserving soaking liquid. Cut off and discard stems and thinly slice the caps.
- Wash the cabbage leaves in several changes of cold water and allow to thoroughly drain in a colander until dry to touch. Trim 1/4 inch from the stem end of the cabbage leaves and discard. Stack 2 to 3 cabbage leaves at a time and crosswise into 1/4-inch-wide shreds.
- In a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Add noodles , return to a rolling boil, and boil 2 to 3 minutes. Rinse under cold water and drain the noodles thoroughly.
- Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside.
- Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry 20 seconds.
- Add the carrots, scallions, and mushrooms, and stir-fry 1 minute, or until vegetables are just limp. Transfer vegetables to a plate.
- Add the remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute, or until cabbage begins to wilt
- And the cooked carrot mixture, noodles, and reserved mushroom soaking liquid, and stir-fry 2 to 3 minutes, or until noodles are heated through.
- Swirl in the remaining 1 tablespoon soy sauce and oyster sauce and toss to combine. Serve immediately.
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes
Yield: 4-6 servings