Total Steps
5
Ingredients
18
Tools Needed
4
Ingredients
- water
- 5 tablespoons soy sauce, divided
- 3 tablespoons cornstarch, divided
- 4 pieces roaster boneless thigh cutlets, cut into thin slices or strips
- 2 teaspoons Chinese sesame oil
- 1 teaspoon sugar
- 5 tablespoons vegetable oil, divided
- 1 cup chopped scallions (4-5 scalliots)
- 2 cloves garlic, minced
- 3 cups sliced celery cabbage (1/4 medium head)
- 2 cups sliced celery (3 ribs)
- 2 cups carrots cut in julienne strips (3), blanched
- 2 cups sliced mushrooms (1/2 pound)
- 1 cup snow peas, trimmed and cut into 1-inch pieces
- 3 cups bean sprouts
- 3/4 cup sliced water chestnuts
- 3/4 cup bamboo shoots cut in julienne strips
- fine egg noodles or thin spaghetti
Instructions
Step 1
Break fine egg noodles or thin spaghetti into fourths; cook, rinse, and drain them.
Step 2
In a medium-sized bowl, combine 2 tablespoons water, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Add the thigh pieces and toss until well coated; set aside. In a small bowl, mix well 2/3 cup water, the remaining 3 tablespoons soy sauce, remaining 2 tablespoons cornstarch, sesame oil, and sugar; set aside.
Step 3
In a large skillet or wok over medium-high heat, heat 2 tablespoons vegetable oil until hot but not smoking. Add the thigh mixture and stir-fry over high heat for 3 minutes. Remove the thigh meat with a slotted spoon and set aside. Heat the remaining 3 tablespoons vegetable oil in the skillet.
Step 4
Add scallions and garlic to the skillet; stir-fry for about 30 seconds. Add celery cabbage, celery, carrots, mushrooms, and snow peas; stir-fry over medium heat for 5 minutes or until the vegetables are tender-crisp. (Add 1-2 tablespoons water, if needed to prevent sticking).
Step 5
Add bean sprouts, water chestnuts, and bamboo shoots; stir-fry for 2 minutes. Stir in the cooked thigh meat and spaghetti. Add the cornstarch mixture and cook until the sauce has thickened. Serve immediately.