2 tb Peanut oil
1/2 ts Salt
3    Cloves garlic, chopped fine
1/4 ts Freshly grated ginger

VEGETABLES
6 Chinese dried mushrooms
-soaked for 2 hours, cut
-julienne
1 c Napa cabbage
1/4 c Dried lily buds soaked for
-one hour (opt)
2 oz Dried bean curd skin, soaked
-for one hour (opt)
1/2 c Bamboo shoots, cut julienne

SAUCE
2 tb Foo yee
1 tb Light soy sauce
1/8 ts Sugar
2 ts Sesame oil
1/2 ts Ground white pepper
1 ts Garlic & red chile paste or
-more to taste

ADDITIONAL
4 oz Cellophane noodles (sai
-fun) soaked for one hour
2 c Chicken stock
Green onions, chopped

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.