Gingered Bamboo And Vegetable Stir-Fry
| Yield: | 4 servings |
| Categories: |
| 1/2 | c | Chicken broth |
| 2 | tb | Cooking sherry |
| 1 | ts | Sugar |
| 1 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 1/4 | c | Plum sauce |
| 1/4 | lb | Fresh shiitake mushrooms |
| 3 | tb | Vegetable oil |
| 1 | md | Carrot; sliced thin |
| Diagonally | ||
| 1 | c | Julienned daikon |
| 2 | c | Thinly sliced Napa cabbage |
| 3 | Garlic cloves; minced | |
| 1 | ts | Peeled; minced fresh ginger root |
| 1 | cn | Sliced bamboo shoots - (8 oz); drained |
| 1 | lb | Fresh chow mien noodles |
| Peanut oil and additional soy sauce | ||
| For cooking noodles |
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