Title: Chinese new year noodles
 Categories: Chinese, Vegetables
      Yield: 6 Servings
 
      2 T  Peanut oil
    1/2 t  Salt
      3 ea Cloves garlic, chopped fine
    1/4 t  Freshly grated ginger

MMMMM-------------------------VEGETABLES------------------------------
      6 ea Chinese dried mushrooms
           -soaked for 2 hours, cut
           -julienne
      1 c  Napa cabbage
    1/4 c  Dried lily buds soaked for
           -one hour (opt)
      2 oz Dried bean curd skin, soaked
           -for one hour (opt)
    1/2 c  Bamboo shoots, cut julienne

MMMMM---------------------------SAUCE--------------------------------
      2 T  Foo yee
      1 T  Light soy sauce
    1/8 t  Sugar
      2 t  Sesame oil
    1/2 t  Ground white pepper
      1 t  Garlic & red chile paste or
           -more to taste

MMMMM-------------------------ADDITIONAL------------------------------
      4 oz Cellophane noodles (sai
           -fun) soaked for one hour
      2 c  Chicken stock
           Green onions, chopped
 
  Remember the basic rule for chowing:  Have everything ready before you
  light the wok.  Soak and prepare the vegetables, mix the sauce, and
  then go to it.  Heat the wok and add the oil, salt, garlic, and
  ginger.  Chow for a moment and then add the vegetables.  Chow until
  hot and tender and then add the sauce, the drained noodles, and the
  chicken stock to the wok.  Stir and simmer uncovered until the
  noodles are clear and tender and have absorbed most of the broth.
  Taste for salt and place in a serving bowl. Garnish with green onions
  & serve.