Cooking Instructions
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Step 1
Marinate the
Beef (2 oz)
with
Light Soy Sauce (1 tsp)
,
Sesame Oil (1/2 tsp)
, and
Corn Starch (1 tsp)
for 15 minutes.
Step 2
To cook the egg noodles, first bring water to a rolling boil in a wok or large pan.
Step 3
Scald the
Egg Noodles (1 pckg)
in hot water till al dente. Remove and drain well.
Step 4
Add the
Oyster Sauce (1 Tbsp)
,
Light Soy Sauce (1 tsp)
,
Sesame Oil (1 tsp)
,
Dark Soy Sauce (1 tsp)
, and
Ground White Pepper (1/4 tsp)
to a shallow and wide plate. Toss in the cooked egg noodles and mix well with the seasonings. Portion the noodles on serving plates and set them aside.
Step 5
Transfer the
Cream of Mushroom Soup (1 can)
from the can into the mixing bowl. Then top up with two cans of water. Stir to mix into a smooth gravy and set aside. We are ready to cook the mushroom gravy.
Step 6
Heat up
Cooking Oil (1 Tbsp)
. Add in
Garlic (3 cloves)
and stir fry until fragrant and garlic turns light brown in color.
Step 7
Add in
Dried Shiitake Mushrooms (5)
and
Granulated Sugar (1 tsp)
. Stir fry until fragrant.
Step 8
Next, add in marinated meat and stir fry till about cooked.
Step 9
Add in
Fish Cake (1)
, stems of
Fresh Mustard Greens (2 stalks)
,
Button Mushrooms (5)
, and
Carrot (1)
. Continue to stir fry to mix together.
Step 10
Pour in the liquid mushroom soup and stir well. Cover and using medium heat, simmer, and bring the mushroom soup to a boil.
Step 11
Add in the leafy part of mustard greens,
Salt (1/4 tsp)
,
Ground White Pepper (1/4 tsp)
, and
Dark Soy Sauce (1 tsp)
. Stir to mix until combined.
Step 12
Before dishing up, thicken the gravy with a cornstarch solution of
Corn Starch (1 tsp)
and
Water (1 Tbsp)
.
Step 13
Using a ladle, pour the gravy onto the prepared egg noodles on the serving plate and serve immediately. Enjoy!
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