1cvegetable broth 20 minutes. stems, and cut into bite-sized
1tbspsoy sauce pieces.
1tbspcornstarch
1tspsugar
1tbsppeanut oil.
1tbspminced garlic
2tspminced fresh ginger.
1 ½cchopped Chinese cabbage
11/2cbean sprouts sprouts,
1csliced bamboo shoots
1tspsesame oil (optional
Lower heat, and simmer uncovered
1to 2 scallions, chopped, for 3 to 5 minutes.
for garnis
Instructions
Prepare noodles according to package directions and set aside.Soak mushrooms in warm water for , and cut into bite-sized While mushrooms are soaking, make sauce by mixing the vegetable soy sauce, cornstarch, and in a small bowl.
Set aside In a skillet or wok, heat peanut oil. Add garlic and ginger and stir-fry until garlic barely begins to brown. Chinese cabbage
Add mushrooms, cabbage, bean , and bamboo shoots. Stir-fry until tender (about 3 to 4 minutes).
Add sauce and noodles to pan. Lower heat, and simmer uncovered Sprinkle with sesame oil, if desired, and toss well.
Remove from heat, garnish with scallions, and serve.