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Vegetables Lo Mein

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLES LO MEIN
 Categories: Chinese
      Yield: 4 Servings
 
    1/4 lb Soft, fresh wheat flour
           Noodles
      6    Dried Jyo mushrooms (OR
     10    Nami mushrooms)
      3    Large stalks celery
    1/2 c  Sliced bamboo shoots
      2 tb Cooking oil
    1/4 ts Salt
      1 c  Chicken broth
    1/2 ts Sugar
           Cornstarch paste
 
  Noodles:  Add soft noodles to boiling salted water; stir with
  chopsticks & cook until noodles lose their floury taste but are still
  firm. Immediately drain in colander & rinse in cold water to arrest
  cooking process. If you hold noodles for more than 10 minutes toss
  them with a little oil to prevent sticking.
  
  Vegetables:  Soak Jyo mushrooms for 2 hours in warm water (1 hour for
  Nami mushrooms); slice in thin strips. Slice celery with the grain in
  thin strips about 3" long. Cut bamboo shoots in strips to match
  celery.
  
  Stir-Frying:  Heat wok to medium-high. When hot, dribble oil around
  side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
  stir for about 30 seconds. Add celery, stir vigorously for 30
  seconds. Push vegetables up side of wok; add broth & sugar, bring to
  boil.
  
  Add noodles, a handful at a time, stirring them into broth for about
  20 seconds. Combine vegetables & noodles, cover wok, steam for 30
  seconds. Push all ingredients to side. If necessary, thicken juices
  slightly with cornstarch paste.  Add paste a little at a time,
  stirring constantly. Serve immediately.
 
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