-
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.
-
13
Cover and cook 1 minute; drain.
-
14
Immediately rinse under running cold water; drain.
-
15
Cut pea pods lengthwise into 1/4-inch strips.
-
16
Cut green onions into 2-inch pieces.
-
17
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
-
18
Add 3 tablespoons vegetable oil; rotate wok to coat side.
-
19
Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
-
20
Remove beef from wok.
-
21
Add 2 tablespoons oil; rotate wok.
-
22
Add mushrooms, sprouts, bamboo shoots, chili paste and sugar; stir-fry 1 minute.
-
23
Stir in noodles, broth and soy sauce; heat to boiling.
-
24
Cook and stir until noodles are tender, about 2 minutes.
-
25
Stir in beef and pea pods; heat to boiling.
-
26
Garnish with onions.
