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

Sauce

• 2 tb Foo yee
• 1 tb Light soy sauce
• 1/8 ts Sugar
• 2 ts Sesame oil
• 1/2 ts Ground white pepper
• 1 ts Garlic & red chile paste or more to taste

Additional

• 4 oz Cellophane noodles (sai fun) soaked for one hour
• 2 c Chicken stock
• Green onions, chopped

Directions:

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.