Grace Young’s Vegetable Lo Mein
4 Chinese dried mushrooms
6 large leaves Napa cabbage, about 12 ounces
1-pound package Chinese fresh egg noodles
1 tablespoon sesame oil
2 tablespoons thin soy sauce
3 tablespoons vegetable oil
1 tablespoon finely minced ginger
1 cup julienne carrots
2 scallions, finely shredded
1 tablespoon 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.