Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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