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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: kiDo
½ pound shredded beef
1 bunch watercress
5 pieces soaked shredded mushroom
1 carrot shredded
⅕ pound Dang Myun (Chinese noodle)
1 bunch scallion
2 onions
3 teaspoons sugar
3 teaspoonrs soy sauce
¼ teaspoon pepper
2 teaspoons sesame oil
2 teaspoons sesame powder
2 teaspoons minced garlic, green onion
2 teaspoons wine
Season beef 1 tablespoon soy sauce. 1 teaspoon sugar, 1 teaspoon sesame powder, sesame oil, minced garlic and green onion. Sprinkle with pepper, let stand 30 minutes and stir in a hot pan with oil over high heat.
Wash and drain watercress. Cut into 2 inch length pieces, and place in a hot pan. Stir fry about 10 seconds. The watercress should retain their original appearance. Stir fry carrot in a hot pan with oil. Sprinkle with salt over medium heat. Stir fry mushroom in a hot pan with oil. Add soy sauce add cook over high heat about 20 seconds. Cut onion into slices and stir fry in a hot pan with oil medium heat until onion is done. Pour enough water in deep skillet, and bring on high heat. When water comes to a boil, add Chinese noodles and cook until noodles are tender and smooth. Drain in colander, wash under running cool water, and let cool. Stir fry cooked Chinese noodles in hot pan with oil over medium heat. Turn over several times while noodles are oily. Add beef and all vegetables, remaining soy sauce, and sugar. Toss over frequently and sprinkle with salt and pepper.