Recipe - Fun See Vegetables

6 md Dried black mushrooms
2 ounce Cellophane noodles (bean
thread)
One half ounce Tiger lily buds
4 lg Stalks bok choy
4 ounce Chinese pea pods
4 ounce Block firm tofu
2 Green onions (with tops)
5 tablespoon Vegetable oil
1 teaspoon Finely chopped ginger root
1 teaspoon Salt
One half cup Sliced canned bamboo
shoots,
drained
One half cup Sliced water chestnuts,
drained
One half cup Water
2 tablespoon Dark soy sauce
One half teaspoon 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 1/2inch pieces. Soak noodles in warm water 5 minutes. Drain. Cut
noodles into 4inch 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 1/2inch 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 1/4inch slices. Cut green onions diagonally into 2inch pieces.
Heat wok or large heavy skillet until very hot. Add 2 tablespoons vegetable
oil and tilt wok to coat side. Add tofu and stirfry 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. Stirfry 1 minute. Add
bamboo shoots and water chestnuts. Stirfry 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

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