Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms
- 3 tablespoons sesame seeds
- 1/4 cup Asian sesame oil
- 1/4 cup mirin (sweet Japanese rice wine)
- 3 tablespoons soy sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons oyster sauce
- 10 green onions, chopped
- 6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices
- 1/4 pound snow peas (strings removed), cut in half lengthwise
- 1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup)
- 8 ounces Chinese vermicelli with sweet potato starch
- 3 tablespoons vegetable oil, divided
- 3 large shallots, sliced into thin rounds, divided
- Produce
- Carrot, medium (1)
- Chinese vermicelli with sweet potato starch (8 ounces)
- Green onions (10)
- Shallots, large (3)
- Shiitake mushrooms, fresh (6 ounces)
- Snow peas (1/4 pound)
- Condiments
- Mirin (1/4 cup)
- Oyster sauce (2 tablespoons)
- Soy sauce (3 tablespoons)
- Cooking & Baking
- Golden brown sugar, packed (3 tablespoons)
- Sesame oil, Asian (1/4 cup)
- Sesame seeds (3 tablespoons)
- Vegetable oil (3 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
26.6Rating
1-100
1-100
0Tweets
1Facebook
Shares
Shares
0StumbleUpon
Views
Views
319PinterestPins
Recipe Stats
Published June 1, 2005 (7 years ago).
4 people saved this recipe.
