Cooking Instructions
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.
2.
To cook the egg noodles, first bring water to a rolling boil in a wok or large pan.
3.
Scald the
Egg Noodles (1 pckg)
in hot water till al dente. Remove and drain well.
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.
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.
6.
Heat up
Cooking Oil (1 Tbsp)
. Add in
Garlic (3 cloves)
and stir fry until fragrant and garlic turns light brown in color.
7.
Add in
Dried Shiitake Mushrooms (5)
and
Granulated Sugar (1 tsp)
. Stir fry until fragrant.
8.
Next, add in marinated meat and stir fry till about cooked.
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.
10.
Pour in the liquid mushroom soup and stir well. Cover and using medium heat, simmer, and bring the mushroom soup to a boil.
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.
12.
Before dishing up, thicken the gravy with a cornstarch solution of
Corn Starch (1 tsp)
and
Water (1 Tbsp)
.
13.
Using a ladle, pour the gravy onto the prepared egg noodles on the serving plate and serve immediately. Enjoy!