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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 x ca. 30 g | Bean threads (fun see) or vermicelli |
| 3 Esslöffel | vegetable oil |
| 1/2 Teelöffel | vegetable oil |
| 1/2 Teelöffel | cornstarch |
| 1 Esslöffel | Dark Chinese soy sauce |
| 1 Teelöffel | Light Chinese soy sauce |
| 1 Tasse | Dark chicken meat (thinly sliced) |
| 1 | cloves garlic crushed |
| 1/2 Tasse | Chinese black mushrooms |
| 1 Tasse | Thin sliced Chinese cabbage |
| 1/2 Tasse | Bamboo shoots thinly sliced |
| 2 Tasse | Bean sprouts |
| 1/2 Tasse | Chinese pea pods |
| 1/4 Teelöffel | sugar optional |
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Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of pan. Rub surface of pan with garlic clove, then discard garlic. Add marinated chicken and marinade and stir-fry over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition. Add 2 cups water, cover and bring to boil. Remove cover, add noodles and stir well to combine. Cover and cook 1 minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat. Serve at once.
Created by: Madame Wu's Garden, Los Angeles
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