Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p.127
Tree ears give wonderful texture and interest to this delicious Asian vegetarian main dish.
- 3 T. tamari or soy sauce
- 2 T. brown rice vinegar
- 1 T. mirin sauce (optional)
- 1 pkg. bean thread or cellophance noodles
- 1/2 tsp. toasted sesame oil
- 2 cloves garlic, minced
- 1 T. grated fresh ginger root
- 1/2 c. sliced green onions
- 1/2 c. snow peas
- 1/2 c. grated carrot
- 1/2 c. sliced tree ear mushrooms
- 1 egg, lightly beaten
Mix tamari, vinegar and mirin together in a bowl and set aside. Soak noodles in a large bowl of hot water for 15 minutes or until soft. Drain and set aside. Place oil in a non-stick fryiing pan over medium-high heat. Add garlic and ginger and cook until garlic just begins to color. Add onions, carrot and snow peas, and stir fry for a few minutes. Add tree ears and cook for one more minute. While stirring, drizzle the egg in slowly. Stir and cook until the egg is evenly distributed through the vegetables. Now add noodles and quickly pour soy suce mixture over them. Stir everything together and cook until the noodles become transparent and stained with sauce, approximately 3 - 5 minutes. Serves 2 hungry people.