LOMAY’S CHICKEN CHOW MEIN (for four)

1 pound egg noodles

peanut or sesame oil

4 or 5 dried black mushrooms, soaked in warm water for 15 minutes,
drained, squeezed dry and thinly sliced

1 cup chicken breast cut into strips

½ cup thinly sliced celery

1 cup thinly sliced Chinese cabbage

½ cup thinly sliced bamboo shoots

½ cup fresh bean shoots, blanched (plunged briefly – a minute, no more – in boiling water)

1 cup julienned carrots, blanched

6 snow peas, stemmed

2 slices fresh gingerroot, shredded

1 garlic clove, crushed

2 scallions, cut into ½ inch sections

2 or 3 tablespoons vegetable oil

1 tablespoon sherry

½ cup chicken stock

1-1/2 tablespoons soy or oyster sauce

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1. Prepare the pasta as described on the noodle package (usually cook in rapidly boiling salted water for 7 to 8 minutes, but egg noodles cook quickly – start testing after 5 minutes). Drain and coat with a little peanut or sesame oil. Set aside until needed.

2. Heat the oil in a wok or large skillet. Add the gingerroot, scallions and garlic and stir-fry to brown lightly. Add the chicken and stir-fry a few seconds. Then stir in the sherry and blend. Add all the vegetables except the snow peas and stir-fry one minute more. Add the stock and heat quickly.  Cover and cook 3 minutes over medium heat. Stir in the snow peas.

3. Arrange the parboiled noodles on top of the stir-fry mixture, cover and cook 2 minutes over medium heat. Sprinkle with ½ teaspoon sugar and 1-1/2 tablespoons of either soy or oyster sauce. Blend well and serve.