4 oz Bean threads (fun see) *
3 tb Vegetable oil
1/2 ts Vegetable oil
1/2 ts Cornstarch
1 tb Dark Chinese soy sauce
1 ts Light Chinese soy sauce
1 c  Dark chicken meat **
1    Garlic clove; crushed
1/2 c  Chinese black mushrooms
1 c  Thin sliced Chinese cabbage
1/2 c  Thinly sliced bamboo shoots
2 c  Bean sprouts
1/2 c  Chinese pea pods
1/4 ts Sugar (optional)

*Note: If Fun See bean threads are not available, vermicelli may be used
instead. ** Chicken should be thinly sliced. Soak bean threads in cold
water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2
teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20
minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of
pan. Rub surface of pan with garlic clove, then discard garlic. Add
marinated chicken and marinade and stir-fry over high heat 3 minutes. Add
mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then
bamboo shoots and bean sprouts, stir-frying 1 minute after each addition.
Add 2 cups water, cover and bring to boil. Remove cover, add noodles and
stir well to combine. Cover and cook 1 minute. Remove cover, add peas and
stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat.
Serve at once. Makes 4 to 6 servings