4 oz Bean threads (fun see) *

      3 tb Vegetable oil

    1/2 t  Vegetable oil

    1/2 t  Cornstarch

      1 tb Dark Chinese soy sauce

      1 t  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 t  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