| Ingredients | | | | a large pot of boiling water for 3 to 5 minutes. If you |
| * 1/2 pound dried or fresh egg noodles | | | | are using the dried noodles, cook in boiling water for |
| * 2 ounces celery | | | | 4 to 5 minutes. Drain the noodles, then put them into |
| * 2 ounces canned bamboo shoots | | | | cold water until required. |
| * 2 tablespoons peanut oil for stir-frying | | | | 2. String the celery and slice diagonally. Shred the |
| * 1 garlic cloves, crushed | | | | bamboo shoots. |
| * 1 small onion, finely sliced | | | | 3. Heat a wok or large frying-pan and add the oil. |
| * 3 small button mushrooms, whole | | | | When moderately hot, add the garlic and stir-fry for |
| * 1 1/2 pound 1 tablespoon light soy sauce | | | | 10 seconds. Add the onion, mushrooms, celery, and |
| * 2 tablespoons dark soy sauce | | | | bamboo shoots and stir-fry for about 5 minutes. |
| * 2 teaspoons finely chopped fresh ginger | | | | 4. Drain the Noodles thoroughly and put into the wok. |
| * 3 tablespoons vegetable stock | | | | Continue to stir-fry for 1 minute then add the rest of |
| * 1 tablespoon rice wine or dry sherry | | | | the ingredients except the bean sprouts. Continue to |
| * 1 teaspoon Sugar | | | | stir-fry for another 2 minutes and then add the bean |
| * 1/4 pound bean sprouts | | | | sprouts. Give the mixture a good stir and turn it onto |
| Recipe | | | | a serving platter. |
| 1. If you are using fresh noodles, blanch them first in | | | | 5. Garnish with fresh coriander sprigs. |