Daikon With Bean Thread Noodles

Recipe Ingredients

1 cup	237ml	Vegetable mushroom stock
		= (or canned vegetable broth)
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Vegetarian oyster-flavoured sauce
1 teaspoon	5ml	Sugar
		For The Dish
2		Wood ear mushrooms (small)
1		Dried bean thread noodles - (2 oz)
2 tablespoons	30ml	Vegetable oil
2		Peeled ginger - cut very thin strips
1 lb	454g / 16oz	Daikon - peeled, and
		Cut thin strips abt 2" long
2 cups	474ml	Napa cabbages in 1/2" strips
1/2 cup	118ml	Thin strips white part of leeks
1/4 cup	27g / 1oz	Thin strips of carrot
2 tablespoons	30ml	Cilantro leaves
1		Cilantro sprig

Recipe Instructions

Stir the mushroom stock, soy sauce, oyster-flavored sauce and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Pour enough warm water over the wood ear mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain the mushrooms and cut them into thin strips.

While the mushrooms are soaking, pour enough warm water over the bean thread noodles in a medium bowl to cover them completely. Soak until softened, about 10 minutes. Drain the noodles, lay them out on a cutting board and cut them in half crosswise.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and cook, stirring, until fragrant, about 20 seconds. Add the wood ear, daikon, cabbage, leek and carrot and stir-fry until the vegetables are tender, about 2 minutes. Add the sauce and noodles to the wok. Cover and simmer until the noodles are tender, about 2 to 2 1/2 minutes. Stir in the cilantro leaves and scoop onto a serving platter. Garnish with the cilantro sprig.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Reunion) - - from the TV FOOD NETWORK CANADA

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