1. NOTE:. 2. 1 teaspoon finely chopped dried chili pepper mixed with 1 tablespoon soy sauce can be substituted for the chili paste. 3. Soak mushrooms in warm water until soft, about 30 minutes; drain. 4. Rinse in warm water; drain. 5. Remove and discard stems; shred caps. 6. Trim fat from beef; shred beef. 7. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon soy sauce and the white pepper in glass or plastic bowl. 8. Cover and refrigerate 20 minutes. 9. Soak noodles in cold water 5 minutes; drain. 10. Rinse bean sprouts in cold water; drain. 11. Remove strings from pea pods. 12. Place pea pods in boiling water. Cover and cook 1 minute; drain. 13. Immediately rinse under running cold water; drain. 14. Cut pea pods lengthwise into 1/4-inch strips. 15. Cut green onions into 2-inch pieces. 16. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. 17. Add 3 tablespoons vegetable oil; rotate wok to coat side. 18. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. 19. Remove beef from wok. 20. Add 2 tablespoons oil; rotate wok. 21. Add mushrooms, sprouts, bamboo shoots, chili paste and sugar; stir-fry 1 minute. 22. Stir in noodles, broth and soy sauce; heat to boiling. 23. Cook and stir until noodles are tender, about 2 minutes. 24. Stir in beef and pea pods; heat to boiling. Garnish with onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
