| 1 | **white chinese turnip, shredded **white chinese celery, shredded **nami dried black mushrooms, soaked & shredded **cloud ear dried fungus, soaked **dried lily flowers, soaked & hard tips removed preparation: shred in 2" lengths: carrots, turnip, chinese celery & beancurd. |
| 2 | Shred onions, greens & all, into 2" lengths. |
| 3 | Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. |
| 4 | Shred mushrooms, chop fungus. |
| 5 | Soak bean thread noodles. |
| 6 | Bean thread noodles are important because they soak up excess moisture from other vegetables. |
| 7 | Vegetables should be moist but not soggy or watery after stir-frying. |
| 8 | Stir-frying: stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. |
| 9 | Add salt to taste. |
| 10 | Drain off excess water, reserve. |
| 11 | (soybean sprouts should be cooked until they are slightly charred for fullest flavor). |
| 12 | To stir-fry dried soaked ingredients, begin with hot wok, add 2-3 tablespoons oil, then add mushroom, fungus & lily flowers. |
| 13 | Stir-fry green onions, add all other ingredients to them, including noodles. |
| 14 | Allow dish to cool before serving. |
| 15 | Note: fresh or canned bamboo shoot may be substituted for any vegetable. |
| 16 | Seaweed may be used instead of some of the fungus. |
| 17 | Serves 4 |
