1/2 lb Flat noodles
3 tb Oil
1 sm Onion, sliced
1 c Sliced broccoli
1 c Sliced mushrooms
1/2 c Sliced water chestnuts
1/2 c Sliced bamboo shoots
1 c Bean sprouts
2 ea Garlic cloves, chopped
1 ts Ginger, chopped
1 ts Salt
1 ts Brown sugar
2 tb Soy sauce
2 tb Dry sherry
1 tb Sesame oil
1 1/2 lb Bean curd, cubed
2 ts Sesame seeds
2 tb Cashew nuts
2 tb Green onions, chopped
2 tb Green peppers, chopped
Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal. Jack Santa Maria, “Chinese Vegetarian Cookery”