1 c  Carrots, shredded
1 c  White Chinese turnip,
-shredded
1 c  White Chinese celery,
-shredded
8    Pieces soy spiced beancurd
-(or Loma Linda brand
-Vegetable Hamburger)
3 c  Soybean sprouts (NOT mung
-bean sprouts)
4    Green onions, shredded
1/2 c  Nami dried black mushrooms,
-soaked & shredded
1/2 c  Cloud Ear dried fungus,
-soaked
1/2 c  Dried lily flowers, soaked
-and hard tips removed
2 oz Bean thread noodles, soaked
1 ts Salt (to taste)

About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2″ lengths:
carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all,
into 2″ lengths. Rinse, then soak in hot water: enough mushrooms, fungus
and lily flowers to give specified amounts. Shred mushrooms, chop fungus.
Soak bean thread noodles. Bean thread noodles are important because they
soak up excess moisture from the vegetables. Vegetables should be moist but
not soggy or watery after stir-frying. STIR-FRYING: Stir-fry fresh
vegetables separately with about 1 tablespoon oil for each, in hot wok. Add
salt to taste. Drain off excess water, reserve. (Soybean sprouts should be
cooked until they are slightly charred for fullest flavor.) To stir-fry
dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil,
then add mushroom, fungus & lily flowers. Stir-fry green onions, add all
other ingredients to them, including noodles. Allow dish to cool before
serving. NOTE: Fresh or canned bamboo shoot may be substituted for any
vegetable. Seaweed may be used instead of some of the fungus.