Glass Noodles with Meat and Vegetables

For the glass noodles with meat and vegetables, blanch the glass noodles and mushrooms separately and soak for about half an hour.

After draining, coarsely chop the morels, remove the stalks from the tongu mushrooms and cut mushroom caps into strips.

Cut the meat into thin slices. Sift cornstarch over it, massage thoroughly – sprinkle meat with a little sesame oil and marinate.

Slice carrots, leeks and celery into strips, cut onions into half rings.

Sauté the ginger and garlic in 2 tablespoons of oil seasoned with a little sesame oil. Add the meat in portions and fry until nice and crispy. While doing so, fry a little of the crushed chilies and season with salt. Remove the browned meat and keep warm.

Gradually add the vegetable strips. Stir well in the wok/frying pan. Immediately season with salt and season with pepper, add the remaining chilies.

Stir in the glass noodles, morels and tongu mushrooms into the frying pan, then add the spinach, stirring to mix with the other vegetables and drop together.

Add the browned meat as well. Pour on 6 tablespoons of soy sauce and sherry, add sugar while continuing to stir. If you like more sauce, pour a dash of clear soup or possibly water, heat again.

Toast the sesame seeds in a dry frying pan and sprinkle over the finished dish.

Mix the eggs with a little soy sauce, fry in sesame oil in portions to form thin omelets.

Preparation Tip:

For the glass noodles with meat and vegetables, you can use any meat and vegetables.

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