Vegetables lo mein

VEGETABLES LO MEIN

1/4 lb Soft, fresh wheat flour Noodles
2 tbsp Cooking oil
1/4 tsp Salt
6 Dried Jyo mushrooms (or 10 Nami mushrooms)
1 c Chicken broth
1/2 tsp Sugar
3 Large stalks celery
Cornstarch paste
1/2 c Sliced bamboo shoots

Noodles: Add soft noodles to boiling salted water; stir with chopsticks
& cook until noodles lose their floury taste but are still firm.
Immediately drain in colander & rinse in cold water to arrest cooking
process. If you hold noodles for more than 10 minutes toss them with
a little oil to prevent sticking.
Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour
for Nami mushrooms); slice in thin strips. Slice celery with the Grain
in thin strips about 3" long. Cut bamboo shoots in strips to match
celery.
Stir-Frying: Heat wok to medium-high. When Hot, dribble oil around
side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
stir for about 30 seconds. Add celery, stir vigorously for 30 seconds.
Push Vegetables up side of wok; add broth & Sugar, bring to boil. Add
noodles, a handful at a time, stirring them into broth for about 20
seconds.
Combine Vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with
cornstarch paste. Add paste a little at a time, stirring constantly.
Serves 4