Instructions: Add oil to hot wok. When hot, stir-fry carrots 2 minutes. Add daikon and stir-fry 2 more minutes. While vegetables are cooking, combine chicken broth, sherry, sugar, soy sauce, cornstarch and plum sauce in a bowl and mix well.

Heat oil in skillet. Add noodles and stir-fry just until crispy. Then add some soy sauce and cook 1 additional minute. Add mushrooms, cabbage, garlic and ginger to the wok. Stir-fry 2 minutes. Add bamboo shoots and heat to warm, about 1 minute. Add sauce mixture to vegetables and cook until thickened. Place noodles on center of plate and top with vegetables and sauce.

Serves 4.

Comments: Bamboo is an important vegetable in daily meals in China, Taiwan, and Southeast Asia. Shoots are sold fresh, although in the United States the canned variety is usually all that is available, but fresh bamboo can occasionally be found at an Asian market.

Australia is becoming a major producer of culinary bamboo. The central shoot of the plant is brown and shaped like a narrow football. It is shaved to reveal the white central core, which is then parboiled to destroy the hydrocyanic acid (a bitter poison), within. Finally it is cooked again for just 5 minutes in fresh water.

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