1/2 lb. broccoli flowerettes
1/2 c. carrots
1 c. yak choi
1 c. bak choi
1 lb. rice noodles (chau fun)
1 c. broth
SUB GUM SAUCE:
2 tbl. oyster sauce
1 tbl. sesame oil
2 tbl. light soy
1 tbl. hoisin
2 tbl. ketchup
3 tbl. garlic oil
corn starch paste + 5 tbl. broth
- Assemble sauce. Set aside.
- Have a little broth ready if too dry.
- Cut up all vegetables.
- Fry each vegetable separate for 2 minutes. Set aside.
- If chau fun is cold chop up, if fresh slice into desired strips.
- Put all vegetables in wok. Mix well. Add sub gum sauce plus 1 c. broth. Mix well. Add noodles. Mix well. Serve.
NOTE: If using meat, cook separate and add before serving.