Fresh Chinese egg noodles are in the produce section of the supermarket.
4 servings
4 dried Chinese black (shiitake) mushrooms
1 tablespoon each: minced gingerroot, garlic, Asian sesame oil
12 ounces beef eye of round, fat trimmed, cut into strips (½-inch)
2 cups broccoli florets
1 cup sliced carrots
⅓ cup water
2 tablespoons dry sherry or water
1 tablespoon black bean paste, soy sauce
2 teaspoons cornstarch
1 package (12 ounces) fresh Chinese egg noodles, cooked
1. Cover dried mushrooms with boiling water in bowl. Let stand until mushrooms are softened, about 15 minutes; drain. Slice mushrooms, discarding tough stems.
2. Stir-fry mushrooms, gingerroot, and garlic in oil in wok or large skillet 2 minutes. Add beef and stir-fry until cooked, about 5 minutes; remove from wok. Add broccoli and carrots to wok; stir-fry until crisp-tender, 5 to 8 minutes. Return beef to wok; stir in combined water, sherry, black bean paste, soy sauce, and cornstarch. Heat to boiling, stirring until thickened, about 1 minute; stir in noodles. Cook until hot, 2 to 3 minutes.
Per Serving:
Calories: 300
% of calories from fat: 18
Fat (gm): 6
Saturated fat (gm): 1.4
Cholesterol (mg): 41.2
Sodium (mg): 153
Protein (gm): 22.1
Carbohydrate (gm): 37.9
Exchanges:
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Bread: 2.0
Meat: 2.5
Fat: 0.0