---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetables
       Yield: 6 servings
       2 tb Peanut oil
     1/2 ts Salt
       3 ea Cloves garlic, chopped fine
     1/4 ts Freshly grated ginger
       6 ea Chinese dried mushrooms
            -soaked for 2 hours, cut
       1 c  Napa cabbage
     1/4 c  Dried lily buds soaked for
            -one hour (opt)
       2 oz Dried bean curd skin, soaked
            -for one hour (opt)
     1/2 c  Bamboo shoots, cut julienne
       2 tb Foo yee
       1 tb Light soy sauce
     1/8 ts Sugar
       2 ts Sesame oil
     1/2 ts Ground white pepper
       1 ts Garlic & red chile paste or
            -more to taste
       4 oz Cellophane noodles (sai
            -fun) soaked for one hour
       2 c  Chicken stock
            Green onions, chopped
   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 & serve.