Date: Fri, 02 Sep 94 02:52:20 EDT
1 tsp fresh garlic, minced
2 Tbs fresh ginger root, slivered
3/4 c carrots, match-stick sliced
soy or tamari to taste (2-4 Tbs)
broth, water or wine to saute with (1/4 c or so)
1/2 c green onion, sliced
1/2 c dry sherry, rice or white wine or water
1/2 c veggie or chicken like stock
1 tsp cornstarch
6-8 drops toasted sesame oil
1 Tbs honey (optional)
Put your water on to boil for the noodles. Prepare your garlic, ginger,
carrots and onion and set aside. Combine sherry (or other liquid) with the
broth and cornstarch and set aside. Hopefully your water is boiling by now
so you can cook your noodles while you saute your veggies.
In a medium pan saute the garlic, ginger and carrots with soy sauce and broth
(water or wine)over moderate heat for 4 min. If liquid evaporates add enough
to keep from burning. After 4 min. add green onion and saute 2-3 min more.
Add reserved liquid and cornstarch and cook for 2-4 minutes more. Add
sesame oil and honey and remove from heat. Check noodles for doneness, drain
well and toss with your sauce.
You can throw in some mung bean sprouts or sliced cucumber or just about
anything else you want.