Ingediants
1 pkg glass noodles, pre-soaked in water, drained
4 oz pork cut in julienne, marinated in 1 T soy sauce, 1 t sugar, 1 t sesame oil
1 onion, thin slices
1 carrot, peel and shredded
1 bunch spinach, cut in 2” length
1 zucchini, washed and shredded
5-6 dried shiitake mushroom, pre-soaked and sliced, keep the water
5-6 dried black tree ears, soaked and sliced
Cilantro
2 Garlic cloves , chopped
Sauce : 3 T soy sauce, 1/2 C sugar, 2 T sesame oil, 1T sesame seeds. Salt to taste and ground pepper. Mix well
- With some oil in wok, stir fry all vegetables separately ( not together), take them out when cooked and place in a large container to cool off
- With a little oil, stir fry shiitake mushrooms, add 1 t soy sauce, 1 t sugar. 1 t sesame oil, cook until mushrooms absorb the flavor, take it out and cook in same container and cool
- With a little oil, stir fry pork, add chopped garlic to it until color changes. Place it in same container
- At last, boil 2 C of water plus the water left from mushroom in wok. When it’s boiling, add glass noodles, add sauce, lower flame, and cook for 15” until glass noodles absorbed all liquid. Turn stove off and allow it to cool in wok
- Take glass noodles out, drain excess liquid, add to vegetables in large container. Use a pair of gloves to mix all item’s together. Taste, add additional salt if desired. Add more pepper, sesame oil and sprinkle white sesame seeds on top and serve.
