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| 2 Esslöffel | peanut oil |
| 1/2 Teelöffel | salt |
| 3 | Cloves garlic coarsely chopped |
| 1/4 Teelöffel | ginger freshly grated |
| | Vegetables: |
| 6 | Chinese dried mushrooms, cut julienne |
| 1 Tasse | Napa cabbage |
| 1/4 Tasse | Dried lily buds soaked for one hour (opt) |
| 2 x ca. 30 g | Dried bean curd skin, soaked for one hour (opt) |
| 1/2 Tasse | Bamboo shoots, cut julienne |
| | Sauce |
| 2 Esslöffel | Foo yee |
| 1 Esslöffel | light soy sauce |
| 1/8 Teelöffel | sugar |
| 2 Teelöffel | sesame oil |
| 1/2 Teelöffel | white pepper ground |
| 1 Teelöffel | Garlic & red chile paste to taste |
| | Additional: |
| 4 x ca. 30 g | Cellophane noodles (saifun) soaked for one hour |
| 2 Tasse | chicken stock |
| | green onions chopped |
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Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).
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