1 c Carrots, shredded

1 c White Chinese turnip,

-shredded 1 c White Chinese celery,

-shredded 8 Pieces soy spiced beancurd

-(or Loma Linda brand -Vegetable Hamburger) 3 c Soybean sprouts (NOT mung

-bean sprouts) 4 Green onions, shredded

1/2 c Nami dried black mushrooms,

-soaked & shredded 1/2 c Cloud Ear dried fungus,

-soaked 1/2 c Dried lily flowers, soaked

-and hard tips removed 2 oz Bean thread noodles, soaked

1 ts Salt (to taste)

About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2" lengths: carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all, into 2" lengths. Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying. STIR-FRYING: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving. NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable. Seaweed may be used instead of some of the fungus.