Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Potato; cooked, peeled 10 Wood ears; soaked to soften,
-and sliced 1/4 inch thick - tough ends removed,
2 tb Flour - cut in slivers
Peanut oil; for frying 1/2 ts Salt
1 sm Onion; sliced 1/2 ts Sugar
1/2 lb Snow peas 1/3 c Water

Sprinkle potatoes with flour and deep-fry until golden.
Drain and set aside. Pour off all but 2 tablespoons of the oil, reheat an
add onion. Stir-fry 10 seconds and add snow peas and wood ears. Stir-fry
another 10 seconds and add salt, sugar and water. Bring to rapid boil,
stirring constantly, and cook until peas are just tender crisp. Add
reserved fried potato slices, heat through and serve.

Wood ears are a type of mushroom or shelf fungus. When soaked it has a
crunchy, gelatinous texture with little taste. If you can't find them, I
imagine that you could use the dried mushrooms although they wouldn't give
exactly the same effect. A closer substitute would be dried jellyfish, but
if you're some- where that sells dried jellyfish, I'm sure that they have
wood ears as well...

From "The Regional Cooking of China" by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975. From: Stephen Ceideburg

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