Cantonese Mixed Vegetables with Mushrooms & Glass Noodles

Name: Cantonese Mixed Vegetables with Mushrooms & Glass Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 50 g glass noodles; 4 whole dried shiitake mushrooms; 10 g dried wood ear mushrooms; 110 g fried tofu; 90 g Chinese leaf cabbage; 90 g pak choi; 2 slice ginger; 2 clove garlic; 1 tsp dark soy sauce; 1 tsp sesame oil; 1.5 cup mushroom water (reserved from soaking dried shiitake); 1 tbsp cornstarch; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1/2 tsp sugar; 1/4 tsp white pepper powder; 1/4 tsp salt

30m

Serves 2

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Cantonese Mixed Vegetables with Mushrooms & Glass Noodles

30m

Serves 2

Directions

1Rinse the dried shiitake mushrooms, then soak them in 1.5 cups of water until softened. Reserve the soaking liquid and slice the mushrooms.
2Soak the wood ear mushrooms and glass noodles in hot water until softened, then drain. Cut the noodles in half with kitchen scissors.
3In a small bowl, whisk together the umami sauce ingredients.
4Heat a little oil in a wok or large frying pan over medium-high heat. Add garlic and ginger and stir-fry until fragrant.
5Add the shiitake and wood ear mushrooms and stir-fry.
6Add the Chinese leaf cabbage, pak choi, and fried tofu. Stir-fry until the vegetables start to soften.
7Add the glass noodles and pour in the umami sauce. Cover with a lid and cook until the vegetables have softened and the sauce has thickened.
8Drizzle over the dark soy sauce and sesame oil. Toss everything together and serve immediately.

Ingredients

50 g glass noodles
4 whole dried shiitake mushrooms
10 g dried wood ear mushrooms
110 g fried tofu
90 g Chinese leaf cabbage
90 g pak choi
2 slice ginger
2 clove garlic
1 tsp dark soy sauce
1 tsp sesame oil
1.5 cup mushroom water (reserved from soaking dried shiitake)
1 tbsp cornstarch
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp white pepper powder
1/4 tsp salt

Equipment

woklarge frying pankitchen scissorssmall bowljuglid

Tips

If short on time, soak dried shiitake in hot water for 20 minutes instead of overnight.
Wood ear mushrooms can be left out if unavailable.
Use vegetarian oyster sauce to make the dish vegetarian or vegan.
Feel free to swap in other leafy greens like choy sum or spinach, or add carrots or bamboo shoots.

Cantonese Mixed Vegetables with Mushrooms & Glass Noodles

Cantonese Mixed Vegetables with Mushrooms & Glass Noodles

Directions

Ingredients

Equipment

Tips

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