date:Aug 21, 2013
Ingredients
500g beef stir-fry strips
4cm piece fresh ginger, peeled, cut into matchsticks
1/4 cup Chang's light soy sauce
2 tablespoons peanut oil
250g mixed mushrooms, sliced
200g sugar snap peas, trimmed
1 bunch Chinese broccoli, stems finely chopped, leaves torn
5 green onions, trimmed, thinly sliced
440g thin egg-style noodles
1 1/2 tablespoons shao hsing (Chinese cooking wine)
Method
1. Combine beef, ginger and 2 tablespoons soy sauce in a medium bowl. Toss to coat.
2. Heat a wok o