FUN SEE VEGETABLES

• 6 md Dried black mushrooms
• 2 oz Cellophane noodles (bean
• -thread)
• 1 /2 oz Tiger lily buds
• 4 lg Stalks bok choy
• 4 oz Chinese pea pods
• 4 oz Block firm tofu
• 2 Green onions (with tops)
• 5 tb Vegetable oil
• 1 ts Finely chopped ginger root
• 1 ts Salt
• 1 /2 c Sliced canned bamboo
• -shoots,
• -drained
• 1 /2 c Sliced water chestnuts,
• -drained
• 1 /2 c Water
• 2 tb Dark soy sauce
• 1 /2 ts Sesame oil
• -

Cellophane noodles are transparent noodles that cook into a silvery

spaghetti and are given crunch with water chestnuts and Chinese pea

pods.

Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in

warm water. Drain. Squeeze out excess moisture. Remove and discard

stems. Cut caps into 1/2-inch pieces. Soak noodles in warm water 5

minutes. Drain. Cut noodles into 4-inch pieces. Soak tiger lily buds

in warm water about 5 minutes or until soft. Drain. Remove and

discard tips. Cut bok choy stems (with leaves) diagonally into

1/2-inch slices. Remove strings from pea pods. Place pea pods in

boiling water. Cover and cook 1 minute. Drain. Immediately rinse in

cold water. Drain. Cut tofu into halves and cut each half into

1/4-inch slices. Cut green onions diagonally into 2-inch pieces. Heat

wok or large heavy skillet until very hot. Add 2 tablespoons

vegetable oil and tilt wok to coat side. Add tofu and stir-fry

carefully 1 minute. Remove tofu from wok. Wash and thoroughly dry

wok. Heat wok until very hot. Add 3 tablespoons vegetable oil and

tilt wok to coat side. Add mushrooms, tiger lily buds, bok choy,

ginger root and salt. Stir-fry 1 minute. Add bamboo shoots and water

chestnuts. Stir-fry 1 minute. Stir in water and heat to boiling. Add

noodles and pea pods. Cook and stir 30 seconds. Add tofu, green

onions and soy sauce. Cook and stir 30 seconds. Stir in sesame oil.

(C) 1993 General Mills, Inc. PRODIGY GUEST CHEFS COOKBOOK

Converted by MMCONV vers. 1.50