BEEF AND VEGETABLE LO MEIN

Ingredients

• 1 package (12 ounces) fresh Chinese-style noodles

• - 4 quarts boiling water

• - 4 Chinese dried black, or shiitake, mushrooms

• - 1 tablespoon sesame, or vegetable, oil

• - 1 tablespoon finely chopped fresh gingerroot

• - 3 cloves garlic, minced

• - 12 ounces beef eye of round steak,

• fat trimmed, cut into 1/2-inch strips

• - 2 cups broccoli florets

• - 1 cup sliced carrots

• - 1/3 cup water

• - 2 tablespoons cornstarch

• - 1 tablespoon black bean paste

• - 2 teaspoons light soy sauce

Directions

1. Cook noodles in 4 quarts boiling water until tender, about

2. minutes; drain and reserve. Place dried mushrooms in bowl;

3. pour hot water over to cover. Let stand until mushrooms are soft,

4. about 15 minutes; drain. Slice mushrooms, discarding tough parts.

5. Heat oil in wok or skillet over medium-high heat until hot.

6. Stir-fry mushrooms, gingerroot, and garlic 2 minutes. Add beef;

7. stir-fry until beef is cooked, about 5 minutes. Remove from wok.

8. Add broccoli and carrots to work; stir-fry until vegetables

9. are crisp-tender, 5 to 8 minutes. Remove from wok.

10. Combine 1/3 cup water, sherry, and cornstarch; add to wok

11. and heat to boiling. Boil, stirring constantly, until thickened,

12. about 1 minute. Stir in black bean paste and soy sauce. Return

13. beef and vegetable mixtures to wok; add noodles. Stir-fry over

14. medium heat until hot through, 2 to 3 minutes.