Recipe: Fun See Chicken

Fun See Chicken
Created by: Madame Wu's Garden, Los Angeles
Source: The Los Angeles Times 1992
Makes 4 to 6 servings

4 oz bean threads (fun see) *
3 tbsp vegetable oil
1/2 tsp vegetable oil
1/2 tsp cornstarch
1 tbsp dark Chinese soy sauce
1 tsp light Chinese soy sauce
1 cup dark chicken meat, thinly sliced
1 garlic clove; crushed
1/2 cup Chinese black mushrooms
1 cup thin sliced Chinese cabbage
1/2 cup thinly sliced bamboo shoots
2 cups bean sprouts
1/2 cup Chinese pea pods
1/4 tsp sugar (optional)

Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups.

Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes.

Heat wok or skillet and add 3 tablespoons oil, coating bottom of pan. Rub surface of pan with garlic clove, then discard garlic.

Add marinated chicken and marinade and stir-fry over high heat 3 minutes.

Add mushrooms and stir 1 minute.

Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition.

Add 2 cups water, cover and bring to boil.

Remove cover, add noodles and stir well to combine. Cover and cook 1 minute.

Remove cover, add peas and stir-fry 1 minute.

Quickly stir in sugar, if desired, and remove from heat. Serve at once.

*If Fun See bean threads are not available, vermicelli may be used instead.