1 ½ cups prepared dashi stock (1 ½ cups chicken broth and 1 TBSP dried hon dashi)
3/4 cup soy sauce
3/4 cup sweet Marsala
3 TBSP Sake
1 chopped green onion
2 stalks carrots, thinly sliced (match sticks)
4 ounces sliced fresh mushrooms
½ onion, thinly sliced
2 leaves w/stalk large bok choy (sliced long way and chopped)
2 TBSP peanut oil
1 garlic clove minced
1 package cellophane noodles (3 ¾ oz.)
Combine dashi, soy sauce, Marsala and Sake with 1 chopped green onion in a sauce pan, bring to a boil and turn on low simmer. http://www.ajinomotofoods.com/Products/HONDASHI.aspx
In the wok fry minced garlic on medium in 2 TBSP peanut oil to give it a garlic flavor until the garlic turns light brown, then remove the garlic and set aside.
Boil water in a sauce pan for the noodles. When the water has boiled turn off heat and add the noodle. Let it sit in the hot water.
Fry meat in a wok in the oil in 3 stages until the water from the meat evaporates. With a slotted spoon remove meat and place into the simmering dashi stock. When the meat is cooked in the dashi several minutes after the last batch turn off the heat and cover.
In the hot wok pour 1 TBSP of Marsala and deglaze the wok. Then add all the veggies and the onion. For 4 minutes turn the veggies in the wok. Then add a ½ cup of the dashi into the wok and cover. Turn off heat.
Let everything stand 10 minutes with the heat off. Serve the noodles in a bowl, the veggies and then the meat.