Equipment
- Mei Wok
Ingredients
- Vegetarian oyster sauce
- 10 shiitake mushrooms
- garlic
- ginger
- 2.5 cups mushroom water
- 1/4 cup soy sauce
- 4 pitted dates
- 16-32 oz tofu
- 3 tbsp veggie oyster sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 chopped onion
- 4 cloves of garlic
- Broccoli (regular or Chinese)
- Wide rice noodles
- Tofu
- 2-3 eggs
- Thai basil
- Ssambal
Instructions
- Vegetarian oyster sauce: soak 10 shiitake mushrooms and save the water! Chop up mushrooms, sautée with garlic and ginger, blend in blender with 2.5 cups mushroom water, 1/4 cup soy sauce, and 4 pitted dates.
- Drunken noodles: marinate 16-32 oz tofu in 3 tbsp veggie oyster sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, and sauté on wok! Remove tofu, and sauté 1 chopped onion, 4 cloves of garlic, broccoli (regular or Chinese) until cooked well. Add fresh wide rice noodles, tofu, and rest of the marinade sauce and sauté for 2 min until noodles are soft. Make a space in the wok and pour in 2-3 eggs (beaten), scramble, and mix in with everything else! Add Thai basil and sambal to finish the dish
