The name sounds ironic. It is a direct translation from a well love dish that I grew up with. Keeping with my vegetarian theme, I cooked this in celebration of CNY for our guest. Once again, without the actual recipe, I went with the guidelines of what I recall grandma doing in the kitchen when I was growing up. She would made this every year-waking up very early in the morning on the first day of CNY so that our whole extended family can enjoy this for lunch.
Top with her super hot chili-one WILL find it hard to forget the taste of this.
For me-it was a taste of home.
1 small bunch of mung bean noodles- soaked and drained
1 small packet of fah cho-soaked
1 can of button/straw mushrooms
1 small bunch of chinese cabbage-shredded
around 10 shitake mushrooms dehydrated and sliced
2-3 tablespoon of light soy
1 tablespoon of dark soy
1/2 cap full of chinese cooking wine
lots of pepper.
pinch of salt
(traditonally, grandma will also add fermented beancurd but I couldnt find it in time and left it out)
Fry everything together and add seasoning. Dish up and serve hot with rice! =)