1 packet fresh shitake mushrooms (approximately 8-10 whole mushrooms) or you can buy dried – use 8-10 whole soaked for 30 minutes in hot water.
½ packet oyster mushrooms
1 tablespoon sesame oil
1 small can sliced bamboo shoots – drained
1 can sliced water chestnuts – drained
1 carrot – julienned
1 bunch (3) bok choi
2 massel chicken-like stock cubes dissolved in 3 cups hot water
1 cake thin noodles – rice or mung
1 large 750g block regular firm tofu – deep fried in peanut oil
16 snow peas – strings removed – julienned
2 cups fresh bean sprouts
2 tablespoons soy sauce
2 tablspoons arrowroot or cornflour, mixed well with 4-5 tablespoons cold water
· Remove stems from shitake mushrooms and cut the stems finely
· In a wok, stir-fry mushrooms, bamboo shoots, water chestnuts, carrot in peanut oil on high for 4 minutes.
· Add stock and bean threads. Reduce heat, cover, and simmer for 5 minutes.
· Add tofu, snow peas, bean sprouts, bok choy and soy sauce. Cover and simmer for 2 minutes. Stir in arrowroot or cornflour mixture and continue to cook until sauce thickens.
· Serve hot
