Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   peanut oil
     1/2  teaspoon      salt
   3      cloves        garlic -- chopped fine
     1/4  teaspoon      freshly grated ginger
                        ***vegetables***
   6                    Chinese dried mushrooms -- cut
                        - julienne
   1      cup           Napa cabbage
     1/4  cup           dried lily buds soaked for
                        - one hour -- (opt)
   2      ounces        dried bean curd skin -- soaked
                        - for one hour -- (opt)
     1/2  cup           bamboo shoots -- cut julienne
                        ***sauce***
   2      tablespoons   foo yee
   1      tablespoon    light soy sauce
     1/8  teaspoon      sugar
   2      teaspoons     sesame oil
     1/2  teaspoon      ground white pepper
   1      teaspoon      garlic & red chile paste to
                        - taste
                        ***additional***
   4      ounces        cellophane noodles -- (saifun)
                        - soaked for one hour
   2      cups          chicken stock
                        green onions -- chopped

Preparation:

Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions and serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Note: Chow and chowing are the Chinese term for stir-frying.