Ingredients: 1 tablespoon mirin 2 tablespoons soy sauce 5 Shiitake mushrooms, dried 2 teaspoons garlic, minced 3 cups Chinese noodles, cooked 1 tablespoon ginger, chopped 1 teaspoon sesame oil 3 tablespoons peanut oil 2 scallions, chopped 1/2 cup carrots, cut into thin strips 1/2 cup broccoli florets 1/2 cup Mung bean sprouts 2 cups bok choy, chopped 1/2 cup celery, cut diagonally into 1/2-inch slices
Directions:1. Soak the mushrooms in warm water for about 20 minutes. Drain and squeeze dry. Remove tough stems and discard; slice mushrooms into thin strips; reserve. 2. Heat oil in a wok or heavy skillet. Add ginger, scallions, and garlic and stir-fry until fragrant. 3. Add the carrots, broccoli, mung bean sprouts, bok choy, and celery and stir-fry for a couple of minutes. 4. Add the reserved mushrooms, soy sauce, mirin, and sesame oil and stir-fry an additional minute. Add the cooked noodles and toss to combine. |