VEGETARIAN FRIED TUNGHOON

When on meatless diet, many is of the opinion that one would get hungry faster compared to meat diet.  Basically, this depends on individuals.   You can still eat a big portion of meatless dishes and will stay full for longer time.  But I noticed that eating food that is just cooked while it is still hot is more appetising than otherwise.

This plate of fried glass noodles is enough to serve 3 persons.  This heap of noodles looks quite a lot from 3 servings of glass noodles  But with addition of other ingredients like cabbage, carrots, black fungus etc., the portion looks big.

A homey style stir fry tunghoon great for a light meal.  It is tasty, delicious and healthy too.  The noodles should be smooth, soft and chewy.  Suitable for old and young.

Ingredients

[serves 3]

3 small bundle of glass noodles [tunghoon] - soak for 5-10 minutes, drained

150 gm cabbage - washed and cut shreds

50 gm carrots - peeled and shredded

2 stems Eryngii mushrooms - washed and cut strips

a handful of soaked black fungus - cut strips

1 tbsp chopped ginger

1 stalk Chinese celery - cut sections

some toasted sesame seeds - optional for garnishing

1 tbsp cooking oil and 1 tbsp sesame seed oil

Seasoning

1 tbsp each light soy sauce and mushroom oyster sauce

1/2 tbsp dark soy sauce [depends on quality of the sauce]

1 tsp mushroom stock granules to taste

1/2 - 1 tsp salt to taste

1/4 tsp white ground pepper to taste

1. Combine seasoning ingredients in a bowl, set aside.
2. Heat up a non stick wok, stir fry Eryngii mushrooms until fragrant and lightly charred.  Add in oil and chopped ginger [can use garlic for meatless dish].  Stir fry until aromatic.
3. Add in the cabbage, carrots, black fungus an d some combined seasoning.  Stir until well mixed.  Dish up.
4. Using the same wok, add 1 cup of water and remaining seasoning sauce.  Bring to boil before adding the soaked glass noodles to cook.  Stir fry to mix well, return the fried ingredients, toss well, then cover to cook for 1-2 minutes.  Remove lid, toss to mix ingredients.
5. Continue to toss and fry until the noodles have absorbed the water.  Noodles should be limp, chewy [QQ] and soaks up the water and  sauce.
6. Lastly add in Chinese celery, toss to mix.  Dish up to serve with cut red chillies in light soy sauce.