Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Cellophane noodles 1 c Watercress leaves,
2 tb Vegetable oil - shredded
1 ea Medium onion, sliced 1/2 c Thinly sliced mushrooms
2 ea Thin carrots, sliced 1 c Snow peas
1 ts Minced fresh ginger 1 ts Oriental sesame oil
3 c Chicken stock 1 ts Rice vinegar
1 1/2 c Water 2 ea Green onions, thinly sliced
1 c Ham cut into julienne 1 tb Soy sauce
- strips

Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large
skillet over medium high heat. Add onion and carrots and stir fry 3
minutes. Add garlic and ginger stir fry 30 seconds. Add stock,
water and soy sauce. Cover and boil 2 minutes. Add ham water cress,
mushrooms and noodles. Return to boil. Cover, turn off heat and
let steep 2 minutes. Add snow peas, cover and let steep until
vegetables are crisp tender about 3 minutes. Stir in sesame oil,
rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep
bowls, sprinkle with green onions. From: Katherine Walden
Date: 09-27-94

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