Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c carrots, shredded 1/2 c Nami dried black mushrooms
1 c white Chinese turnip 1/2 c Cloud Ear dried fungus
1 c white Chinese celery 1/2 c dried lily flowers
8 ea pieces soy spiced beancurd 2 oz bean thread noodles, soaked
3 c soybean sprouts, NOT mung 1 ts salt (to taste)
4 ea green onions, shredded 8 tb peanut oil for stir-frying

**white Chinese turnip, shredded
**white Chinese celery, shredded
**Nami dried black mushrooms, soaked and shredded
**Cloud Ear dried fungus, soaked
**Dried lily flowers, soaked and hard tips removed
Preparation: Shred in 2" lengths: carrots, turnip, Chinese celery and
beancurd. Shred onions, greens and all, into 2" lengths.
Rinse, then soak in hot water: enough mushrooms, fungus and lily
flowers to give specified amounts. Shred mushrooms, chop fungus. Soak
bean thread noodles. Bean thread noodles are important because they
soak up excess moisture from other vegetables. Vegetables should be
moist but not soggy or watery after stir-frying.
Stir-frying: Stir-fry fresh vegetables separately with about 1
tablespoon oil for each, in hot wok. Add salt to taste. Drain off
excess water, reserve. (Soybean sprouts should be cooked until they
are slightly charred for fullest flavor.) To stir-fry dried soaked
ingredients, begin with hot wok, add 2-3 tablespoons oil, then add
mushroom, fungus and lily flowers. Stir-fry green onions, add all other
ingredients to them, including noodles. Allow dish to cool before
serving.
NOTE: Fresh or canned bamboo shoot may be substituted for any
vegetable. Seaweed may be used instead of some of the fungus.
Serves 4

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