Ingredients
8 medium black mushrooms, dried
1 lb beef boneless round steak
1 tbsp oil
1 tsp salt
1 tsp cornstarch
1 tsp soy sauce
1 tsp white pepper
16 oz bean sprouts
4 oz pea pods
2 green onions, with tops
2 tsp cornstarch
½ tsp sugar
2 tbsp cold water
4 cups water
12 oz Chinese Egg Noodles
1 tsp ginger root, peeled, chopped
1 tsp garlic, chopped fine
3 tbsp oil
½ cup canned bamboo shoots, sliced
1 tsp salt
1 cup chicken broth
2 tbsp oyster sauce
Preparation
Soak mushrooms in warm water until soft, about 30 minutes; drain.
Rinse in warm water; drain.
Remove and discard stems; cut caps into thin slices.
Trim excess fat from beef; shred beef.
Toss beef, 1 tbsp oil, 1 tsp salt, 1 tsp cornstarch, the soy sauce and white pepper in glass or plastic bowl.
Cover and refrigerate 20 minutes.
Rinse bean sprouts in cold water; drain.
Remove strings from pea pods.
Place pea pods in boiling water.
Cover and cook 1 minute; drain.
Immediately rinse under running cold water; drain.
Cut green onions into 2 inch pieces.
Mix 2 tbsp cornstarch, the sugar and 2 Tbsp. water.
Heat 4 cups water to boiling in Dutch oven.
Stir in noodles.
Cook uncovered over medium heat until noodles are soft and can be separated about 5 minutes; drain.
Heat skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
Add ¼ cup oil; rotate skillet to coat all sides.
Cook and stir noodles over medium heat until light brown.
Keep noodles warm in 300 degrees F oven.
Add 3 tsp oil to skillet; rotate to coat side.
Add mushrooms, bean sprouts, bamboo shoots and 1 tsp. slat; stir-fry 1 minute.
Stir in chicken broth and oyster sauce; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
Stir in beef and pea pods. Heat until beef is hot, about 1 minute.
Serve over noodles; garnish with green onions.
