Chinese New Year Noodles
Ingredients
2 tsp. peanut oil
1/2 tsp. salt
3 each cloves garlic, chopped fine
1/4 tsp. freshly grated ginger
Vegetables:
6 each Chinese dried mushrooms soaked for 2 hours, cut julienne
1 C. napa cabbage
1/4 C. dried lily buds soaked for one hour (optional)
2 ounces dried bean curd skin, soaked for one hour (optional)
1/2 C. bamboo shoots, cut julienne
Sauce:
2 tsp. foo yee
1 tsp. light soy sauce
1/8 tsp. sugar
2 tsp. sesame oil
1/2 tsp. ground white pepper
1 tsp. garlic and red chile paste or more to taste additional
4 ounce cellophane noodles (sai fun) soaked for one hour
2 C. chicken stock
green onions, chopped
Cooking Instructions
Remember the basic rule for chowing: have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)