Instructions / Assembly

Chinese Mushrooms and Noodles
6 ounces rice stick noodles* 2 cloves garlic, minced
½ teaspoon sesame oil ½ cup sliced green onions, white and green
1 tablespoon vegetable oil parts
8 ounces shiitake mushrooms, stemmed 3 tablespoons beef broth
and sliced 2 tablespoons lite soy sauce
8 ounces oyster mushrooms, sliced
Bring 8 cups of water to a boil in a large pot. Add noodles; cook until noodles are al dente, 5 to 6 minutes. Pour out hot water and add
several changes of cold water to remove starch. Drain noodles and return to pot. Add sesame oil and toss to combine. Reserve. Preheat
wok at 300° for 5 minutes. Add vegetable oil and heat. Add mushrooms; stir-fry 1 minute. Add green onions and garlic; stir-fry
1 minute. Stir in broth, soy sauce, and reserved noodles. Cook until mushrooms are tender and mixture is heated through.
4 servings
Shrimp and Scallops with Hoisin Sauce
2 tablespoons hoisin sauce* ½ pound large shrimp, peeled and
2 tablespoons rice vinegar deveined
1 tablespoon soy sauce ½ pound large scallops
1 teaspoon cornstarch 2 teaspoons minced fresh ginger
1½ teaspoons brown sugar 2 cloves garlic, minced
2 tablespoons vegetable oil ¼ cup minced fresh cilantro, loosely packed
Combine hoisin sauce, vinegar, soy sauce, cornstarch, and brown sugar in small bowl. Reserve.
Preheat wok at 350° for 5 minutes. Add oil and heat. Add shrimp and scallops; stir-fry until shrimp turn pink and scallops are just
tender, about 1 minute. Push shrimp and scallops to sides of wok; add ginger and garlic to center of wok and cook for 15 to 30 seconds.
Return shrimp and scallops to center of wok and combine with ginger and garlic. Pour reserved sauce into wok, stirring well before
adding. Cook, stirring constantly, until thickened, about 30 seconds. Top with cilantro. Serve over rice.
4 servings
* These ingredients can be found in the ethnic foods section of the supermarket.
Stir-Fried Citrus Shrimp
¼ cup sliced green onions, white and 2 teaspoons sesame oil
green parts 1 teaspoon cornstarch
3 tablespoons fresh lime juice ¼ teaspoon white pepper
1 tablespoon water 2 tablespoons vegetable oil
1 tablespoon lite soy sauce 1 pound large shrimp, peeled and
1 tablespoon brown sugar deveined
Combine onions, lime juice, water, soy sauce, brown sugar, sesame oil, cornstarch, and pepper in a small bowl. Reserve. Preheat wok at
350° for 5 minutes. Add vegetable oil and heat. Add shrimp; stir-fry until shrimp turn pink and are tender, about 1 to 2 minutes. Pour
reserved sauce into wok, stirring well before adding. Cook, stirring constantly, until thickened, about 30 seconds.
4 servings
7