This is a simple and inexpensive, fairly quick and easy to prepare dish, but looks and tastes very impressive. Serve with pickled green chilli.
Preparation: 10 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 150g canton Yee mee(noodle)
° 50g carrot, peeled and shredded
° 50g cardoncello mushrooms/king oyster mushroom, finely shredded
° 4 chinese dried mushrooms or shiitake mushroom, soaked and shredded
° 2 tablespoons vegetable oil
° 2-3 tablespoons vegetarian oyster sauce
° 300-350ml water
° 15 mangetouts/snow peas (optional), trimmed
° ½ teaspoon sesame oil (optional)
1. Blanch the mangetouts in a pot of boiling water for 1-2 minutes. Drain well and set aside.
2. Heat oil in a wok or frying pan. Add the ginger and fry till golden brown.
3. Add the carrot, mushrooms and stir-fry briskly for a moment. Add the water, vegetarian oyster sauce and yee mee, continue to cook, stirring constantly for 2-3 minutes until the sauce has thickened and the yee mee is tender.
4. Add the mangetouts, sesame oil and toss to mix. Transfer to a serving dish and serve immediately.