4
dried Chinese mushrooms
1/2
pound fresh Chinese noodles
1/4
cup peanut oil
1
tablespoon hoisin sauce
1
tablespoon bean sauce
2
tablespoons rice wine or dry sherry
3
tablespoons light soy sauce
1
teaspoon sugar or honey
1/2
cup reserved mushroom soaking liquid
1
teaspoon chili paste
1
tablespoon cornstarch
1/2
red bell pepper -- in 1/2 inch cubes
1/2
8 ounce can whole bamboo shoots, cut in 1/2 in cubes
--
rinsed and drained
2
cups bean sprouts
1
scallion -- thinly sliced
1.
Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30
minutes.
While they are soaking, bring 4 quarts of water to a boil and
cook
the noodles for 3 minutes. Drain and toss with 1 tablespoon of
peanut
oil; set aside.
2.
Remove the mushrooms; strain and reserve 1/2 cup of the soaking
liquid
for the sauce. Trin and discard the mushroom stems; coarsely
chop
the caps and set aside.
3.
Combine the ingredients for the sauce in a small bowl and stir well to
dissolve
the sugar; set aside. Dissolve the cornstarch in 2 tablespoons
of
cold water; set aside.
4.
Place the wok over medium-high heat. When it begins to smoke, add
the
remaining 3 tablespoons of peanut oil, then the mushrooms, red
pepper,
bamboo shoots, and bean sprouts. Stir-fry 2 minutes.
5.
Stir the sauce and add it to the wok, and continue to stir-fry until the
mixture
begins to boil, about 30 seconds.
6.
Mix the dissolved cornstarch and add it to the wok. Continue to stir until
the
sauce thickens, about 1 minute. Add the noodles and toss until
heated
through, about 2 minutes.
7.
Transfer to a serving platter and sprinkle with the sliced scallion. Serve
Immediately.