| 1 | Cellophane noodles are transparent noodles that cook into a silvery spaghetti and are given crunch with water chestnuts and chinese pea pods. |
| 2 | Soak mushrooms in hot water 20 minutes or until soft. |
| 3 | Drain. |
| 4 | Rinse in warm water. |
| 5 | Drain. |
| 6 | Squeeze out excess moisture. |
| 7 | Remove and discard stems. |
| 8 | Cut caps into ?inch pieces. |
| 9 | Soak noodles in warm water 5 minutes. |
| 10 | Drain. |
| 11 | Cut noodles into 4-inch pieces. |
| 12 | Soak tiger lily buds in warm water about 5 minutes or until soft. |
| 13 | Drain. |
| 14 | Remove and discard tips. |
| 15 | Cut bok choy stems (with leaves) diagonally into ?inch slices. |
| 16 | Remove strings from pea pods. |
| 17 | Place pea pods in boiling water. |
| 18 | Cover and cook 1 minute. |
| 19 | Drain. |
| 20 | Immediately rinse in cold water. |
| 21 | Drain. |
| 22 | Cut tofu into halves and cut each half into ?inch slices. |
| 23 | Cut green onions diagonally into 2-inch pieces. |
| 24 | Heat wok or large heavy skillet until very hot. |
| 25 | Add 2 tablespoons vegetable oil and tilt wok to coat side. |
| 26 | Add tofu and stir-fry carefully 1 minute. |
| 27 | Remove tofu from wok. |
| 28 | Wash and thoroughly dry wok. |
| 29 | Heat wok until very hot. |
| 30 | Add 3 tablespoons vegetable oil and tilt wok to coat side. |
| 31 | Add mushrooms, tiger lily buds, bok choy, ginger root and salt. |
| 32 | Stir-fry 1 minute. |
| 33 | Add bamboo shoots and water chestnuts. |
| 34 | Stir-fry 1 minute. |
| 35 | Stir in water and heat to boiling. |
| 36 | Add noodles and pea pods. |
| 37 | Cook and stir 30 seconds. |
| 38 | Add tofu, green onions and soy sauce. |
| 39 | Cook and stir 30 seconds. |
| 40 | Stir in sesame oil |
