Cellophane noodles are transparent noodles that cook into a silveryspaghetti and are given crunch with water chestnuts and Chinese peapods.Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse inwarm water. Drain. Squeeze out excess moisture. Remove and discardstems. Cut caps into 1/2-inch pieces. Soak noodles in warm water 5minutes. Drain. Cut noodles into 4-inch pieces. Soak tiger lily budsin warm water about 5 minutes or until soft. Drain. Remove anddiscard tips. Cut bok choy stems (with leaves) diagonally into1/2-inch slices. Remove strings from pea pods. Place pea pods inboiling water. Cover and cook 1 minute. Drain. Immediately rinse incold water. Drain. Cut tofu into halves and cut each half into1/4-inch slices. Cut green onions diagonally into 2-inch pieces. Heatwok or large heavy skillet until very hot. Add 2 tablespoonsvegetable oil and tilt wok to coat side. Add tofu and stir-frycarefully 1 minute. Remove tofu from wok. Wash and thoroughly drywok. Heat wok until very hot. Add 3 tablespoons vegetable oil andtilt wok to coat side. Add mushrooms, tiger lily buds, bok choy,ginger root and salt. Stir-fry 1 minute. Add bamboo shoots and waterchestnuts. Stir-fry 1 minute. Stir in water and heat to boiling. Addnoodles and pea pods. Cook and stir 30 seconds. Add tofu, greenonions and soy sauce. Cook and stir 30 seconds. Stir in sesame oil.(C) 1993 General Mills, Inc. PRODIGY GUEST CHEFS COOKBOOKConverted by MMCONV vers. 1.50
