Recipe - Chinese New Years Cookies

2 tablespoon Peanut oil
One half teaspoon Salt
3 Cloves garlic, chopped fine
One fourth teaspoon Freshly grated ginger

VEGETABLES
6 Chinese dried mushrooms
soaked for 2 hours, cut
julienne
1 cup Napa cabbage
One fourth cup Dried lily buds soaked for
one hour (opt)
2 ounce Dried bean curd skin, soaked
for one hour (opt)
One half cup Bamboo shoots, cut julienne

SAUCE
2 tablespoon Foo yee
1 tablespoon Light soy sauce
1/8 teaspoon Sugar
2 teaspoon Sesame oil
One half teaspoon Ground white pepper
1 teaspoon Garlic & red chile paste or
more to taste

ADDITIONAL
4 ounce Cellophane noodles (sai
fun) soaked for one hour
2 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini