Ginger Mushrooms

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Ginger Mushrooms
A tempting, fast side dish from Chef Annie Wong.

Prep: 5 minutes
Cook: 3 minutes
Servings: Serves 2

3 ounces black mushrooms

3 ounces button mushrooms

3 ounces sorrel mushrooms

1/2 ounce oyster sauce

1 ounce pickled ginger

1/2 cup water

1 Tbsp. cornstarch

1 ounce dry vermicelli noodles

1 cup vegetable oil

	Preheat vegetable oil in deep fryer, or deep skillet. Place dry noodles in hot oil for 3-5 seconds until puffy. Noodles should remain white. Place noodles on a paper towel to drain off oil.
	Heat another skillet or wok, add oyster sauce, water and ginger. Bring to a boil. Stir in cornstarch. Add mushrooms and cook approximately 30 seconds.
	To serve, place noodles on the side of a plate and add the mushroom mixture in center of plate.
	Serve immediately.