Recipe Warehouse

Posted by Vivian in Chinese, Mushroom, Noodles

I need to declare that there is a shortage for chives in the market right now because it took me 2 trips to 2 supermarkets before I laid my hands on a bunch... and it was the last packet left on the shelf. Tough luck to the person who came after me... whoever he or she is. I can't believe that this is happening to me even after lowering my expectations and willing to settle for chives instead of yellow chives (which is really what this recipe calls for).

Despite replacing the yellow chives with chives, the taste is still close enough and I really couldn't tell the difference. At least to me... I didn't think it was a great deal even though I had deviated from the original recipe.

Ingredients:

3 pieces of Ee-Fu noodles
100 gm bean sprouts (head and tail removed)
2 packets of enoki mushrooms (pulled and separated apart)
8 pieces of fresh shitake mushrooms (stalk removed and sliced thinly)
5 stalks of yellow chives (julienned diagonally across about 1 inch long)
3 to 4 cloves of garlic (minced)
4 tablespoons of oyster sauce
1/2 tablespoon of sugar
1/2 tablespoon of Shaoxing Wine
2 cups of chicken broth
Dark soy sauce

Preparation:

Combine oyster sauce, sugar, Shaoxing wine and chicken broth to make braising sauce.
Heat wok with 3 tablespoons of oil and 1/2 tablespoon of sesame seed oil.
Add garlic to wok and fry briefly.
Add in bean sprouts, chives and mushrooms and fry for 1 to 2 minutes.
Pour in braising sauce and let simmer for another 1 to 2 minutes.
Add Ee-Fu noodles into mixture. The noodles will start to soften due to soaking in the braising sauce.
Slowly drizzle some dark soy sauce (about 2 to 3 tablespoons) over the noodles and stir to combine well.
Continue to stir occasionally to ensure that noodles are evenly coated with braising sauce. Once done, there will not be much sauce left.
Top with more chives as garnish before serving.