Chinese pan with glass noodles

Ingredients for 4 servings:

• 250 g glass noodles
• 2 Mu-Err mushrooms
• 2 stalk(s) leeks
• 2 carrots, 1 cup mung bean sprouts
• 1 clove(s) garlic
• 400 g chicken breast fillet(s)
• 2 tsp cornstarch
• 3 tbsp oil (peanut oil)
• 1 pinch of ginger powder
• 4 tbsp soy sauce
• 2 tbsp sherry
• 200 ml chicken broth
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Blanch the glass noodles and the moo-err mushrooms in boiling water and let them soak (10 minutes for the glass noodles; 30 minutes for the moo-err mushrooms). Meanwhile, clean and wash the leeks and carrots and cut them into thin strips. Peel and finely chop the garlic clove. Roll the sliced ​​chicken in the cornstarch. Heat peanut oil in a wok (or frying pan). Sauté the vegetables, add the meat, and cook. Add the chopped moo-err mushrooms, drained glass noodles, and mung bean sprouts. Pour in the stock and bring to a boil until the sauce thickens slightly. Season to taste with soy sauce, sherry, ginger powder, salt, and pepper.