---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 5 servings
       6 md Dried black mushrooms
       2 oz Cellophane noodles (bean
     1/2 oz Tiger lily buds
       4 lg Stalks bok choy
       4 oz Chinese pea pods
       4 oz Block firm tofu
       2    Green onions (with tops)
       5 tb Vegetable oil
       1 ts Finely chopped ginger root
       1 ts Salt
     1/2 c  Sliced canned bamboo
     1/2 c  Sliced water chestnuts,
     1/2 c  Water
       2 tb Dark soy sauce
     1/2 ts Sesame oil
   Cellophane noodles are transparent noodles that cook
   into a silvery spaghetti and are given crunch with
   water chestnuts and Chinese pea pods.
   Soak mushrooms in hot water 20 minutes or until soft.
   Drain. Rinse in warm water. Drain. Squeeze out excess
   moisture. Remove and discard stems. Cut caps into
   1/2-inch pieces. Soak noodles in warm water 5 minutes.
   Drain. Cut noodles into 4-inch pieces. Soak tiger lily
   buds in warm water about 5 minutes or until soft.
   Drain. Remove and discard tips. Cut bok choy stems
   (with leaves) diagonally into 1/2-inch slices. Remove
   strings from pea pods. Place pea pods in boiling
   water. Cover and cook 1 minute. Drain. Immediately
   rinse in cold water. Drain. Cut tofu into halves and
   cut each half into 1/4-inch slices. Cut green onions
   diagonally into 2-inch pieces. Heat wok or large heavy
   skillet until very hot. Add 2 tablespoons vegetable
   oil and tilt wok to coat side. Add tofu and stir-fry
   carefully 1 minute. Remove tofu from wok. Wash and
   thoroughly dry wok. Heat wok until very hot. Add 3
   tablespoons vegetable oil and tilt wok to coat side.
   Add mushrooms, tiger lily buds, bok choy, ginger root
   and salt. Stir-fry 1 minute. Add bamboo shoots and
   water chestnuts. Stir-fry 1 minute. Stir in water and
   heat to boiling. Add noodles and pea pods. Cook and
   stir 30 seconds. Add tofu, green onions and soy sauce.
   Cook and stir 30 seconds. Stir in sesame oil.
   (C) 1993 General Mills, Inc. PRODIGY GUEST CHEFS
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