Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Cellophane Noodles 1 Clove garlic, finely
3 T Water -chopped
1 T Yellow bean paste 1 t Finely chopped ginger root
1 t Cornstarch 1 md Zucchini, cut into
1 t Sugar X1/4-inch
1 t Soy sauce -strips
2 T Oil 1 Green onion (with top),
1 md Carrot, cut into 2x1/4-inch -sliced
-strips

** Chinese cellophane noodles are, as their name implies, nearly
translucent. Yellow bean paste is available in Chinese groceries and
specialty shops. 1 pkg (3 3/4 oz) cellophane noodles

Cover noodles with hot water. Let stand 10 minutes. Drain. Cut into
2-inch lengths. Mix 3 tablespoons water, bean paste, cornstarch,
sugar and soy sauce. Reserve. Heat oil in wok or 10-inch skillet
until hot. Add carrot, garlic and ginger root. Stir-fry 1 minute. Add
zucchini. Stir-fry 2 minutes. Add noodles and bean paste mixture.
Stir-fry 45 seconds. Sprinkle with green onion.

(C) 1993 General Mills, Inc. Converted by MMCONV vers. 1.50

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