---------- Recipe via Meal-Master (tm) v8.02

     Title: FUN SEE VEGETABLES
Categories: Main dish
     Yield: 5 servings

     6 md Dried black mushrooms
     2 oz Cellophane noodles (bean
          -thread)
   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
          -shoots,
          -drained
   1/2 c  Sliced water chestnuts,
          -drained
   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
 COOKBOOK

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