rice-stick noodles with exotic mushrooms
 
serves: 4 to 6 
 
8 oz.  bundle rice stick noodles
1 oz.  dried shiitake or cloud-ear mushrooms
2 Tbsp  light olive oil
1 tsp  dark sesame oil
1 medium  onion, halved and sliced
2 clove  garlic, minced
2 cup  firmly packed thinly sliced napa or savoy cabbage
15 oz.  can oyster (shimeji) or straw mushrooms
2 Tbsp  soy sauce
1-1/2 cup  liquid from canned and dried mushrooms
1-1/2 Tbsp  cornstarch
 
bring water to a boil in a medium-sized saucepan. immerse the bundle of 
rice sticks and soak for 20 to 30 minutes, or until they are al dente. 
when the noodles are done, drain them, place them on a cutting board, and 
chop in several places to shorten. at the same time, combine the dried 
mushrooms in a heatproof dish with enough boiling water to cover them. 
soak for about 30 minutes, then drain. remove tough stems and cut them 
into thin strips about 2 inches long. reserve the liquid. in the 
meantime, heat the oils in a stir-fry pan or wok. add the onion and 
stir-fry over medium heat until translucent. add the garlic and cabbage 
and stir-fry over medium-high heat until the cabbage is tender-crisp. add 
the mushrooms and soy sauce and stir-fry for another minute or so. use a 
bit of the mushroom liquid to dissolve the cornstarch. pour the remaining 
liquid into the skillet or wok and stir in the dissolved cornstarch. add 
the cooked rice sticks and toss the mixture together thoroughly but 
gently. serve at once. 
 
 
 
 
(ID: 74639) Mirror: rec.food.recipes: Fri, Mar 4, 2005


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