MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: Vegetables Lo Mein
Categories: Chinese
     Yield: 4 servings

   1/4 lb Soft, fresh wheat flour
          Noodles
     6    Dried Jyo mushrooms (OR
    10    Nami mushrooms)
     3    Large stalks celery
   1/2 c  Sliced bamboo shoots
     2 tb Cooking oil
   1/4 ts Salt
     1 c  Chicken broth
   1/2 ts Sugar
          Cornstarch paste

 Noodles:  Add soft noodles to boiling salted water; stir with
 chopsticks & cook until noodles lose their floury taste but are still
 firm. Immediately drain in colander & rinse in cold water to arrest
 cooking process. If you hold noodles for more than 10 minutes toss
 them with a little oil to prevent sticking.

 Vegetables:  Soak Jyo mushrooms for 2 hours in warm water (1 hour for
 Nami mushrooms); slice in thin strips. Slice celery with the grain in
 thin strips about 3" long. Cut bamboo shoots in strips to match
 celery.

 Stir-Frying:  Heat wok to medium-high. When hot, dribble oil around
 side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
 stir for about 30 seconds. Add celery, stir vigorously for 30
 seconds. Push vegetables up side of wok; add broth & sugar, bring to
 boil.

 Add noodles, a handful at a time, stirring them into broth for about
 20 seconds. Combine vegetables & noodles, cover wok, steam for 30
 seconds. Push all ingredients to side. If necessary, thicken juices
 slightly with cornstarch paste.  Add paste a little at a time,
 stirring constantly. Serve immediately.

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