5 tbsps oil
1 tsp salt
¼ cup soy sauce
2 ½ pint chicken stock or clear broth
¼ lb cellophane noodles, soaked for 20 minutes and drained
1 tbsp sesame oil
1 cup Tiger Lily Buds, soaked for 30 minutes and drained
5 large dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and quartered.
2 tbsps dried tree ears, soaked for 20 minutes, drained and stemmed
4 slices dried lotus root, soaked for 20 minutes and drained
4 tbsps hair seaweed, soaked for at least 30 minutes and drained
4 tbsps dried laver (purple seaweed) , soaked for at least 30 minutes and drained
½ lb Chinese cabbage (bok choy), cut into 1 inch slices
½ lb broccoli florets
¼ lb snow peas
¼ lb cauliflower florets
¼ lb bean sprouts
¼ lb button mushrooms
1 green pepper, cored, seeded and thinly sliced
1 small zucchini, sliced
Heat 2 tbsps of the oil in a large pan. Add all of the fried vegetables and stir-fry over moderate heat for 4 to 5 minutes.
Heat the remaining oil in another large pan. Add the fresh vegetables to the fried vegetables and mix together. Sprinkle in the salt, soy sauce and stock or broth and add the noodles. Bring to the boil, cover then simmer for 20 minutes. Sprinkle with the oil and serve hot.