1 oz Cloud ear fungus

    1/2 lb Chinese longbeans

           -=OR=- Green beans
      1 lb Silk squash or zucchini

      2 tb Peanut oil

      2 tb Finely chopped shallots

      2 tb Coarsely chopped garlic

      2 ts Minced peeled fresh ginger

      2 tb Oyster sauce

      2 tb Rice wine or dry sherry

      2 tb Light soy sauce

      2 ts Salt

      1 ts Sugar

    1/2 c  Chicken stock

  SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them
  several times in cold running water to remove any sand. Drain thoroughly
  and set aside. If you are using the Chinese longbeans, trim the ends and
  cut them into 3-inch segments. If you are using green beans, trim the ends
  and cut them in half. Peel off the tough outer skin of the silk squash and
  cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or
  large saute pan until hot and add the oil. Put in the shallots, garlic,
  ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk
  squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
  Cook over high heat, uncovered, until the vegetables are tender, about 5
  minutes. Serve at once.