Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Bean threads (fun see) * 1 Garlic clove; crushed
3 tb Vegetable oil 1/2 c Chinese black mushrooms
1/2 ts Vegetable oil 1 c Thin sliced Chinese cabbage
1/2 ts Cornstarch 1/2 c Thinly sliced bamboo shoots
1 tb Dark Chinese soy sauce 2 c Bean sprouts
1 ts Light Chinese soy sauce 1/2 c Chinese pea pods
1 c Dark chicken meat ** 1/4 ts Sugar (optional)

*Note: If Fun See bean threads are not available, vermicelli may be
used instead. ** Chicken should be thinly sliced. Soak bean threads
in cold water 20 minutes. Drain and set aside. There should be 2
cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add
chicken and let stand 20 minutes. Heat wok or skillet and add 3
tablespoons oil, coating bottom of pan. Rub surface of pan with
garlic clove, then discard garlic. Add marinated chicken and marinade
and stir-fry over high heat 3 minutes. Add mushrooms and stir 1
minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and
bean sprouts, stir-frying 1 minute after each addition. Add 2 cups
water, cover and bring to boil. Remove cover, add noodles and stir
well to combine. Cover and cook 1 minute. Remove cover, add peas and
stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from
heat. Serve at once. Makes 4 to 6 servings Created by: Madame Wu's
Garden, Los Angeles (C) 1992 The Los Angeles Times

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