Instructions: 1. Soak dried mushrooms.

2. Slice bamboo shoots and soaked mushrooms. Stem snow peas.

3. Heat oil. Add salt, then snow peas, and stir-fry until bright green

(less than 1 minute). Remove from pan.

4. Heat remaining oil. Add mushrooms and bamboo shoots; stir-fry to coat with oil (about 1 minute).

5. Add soy sauce, sugar and stock and heat quickly. Then simmer, covered, 3 minutes.

6. Return snow peas and stir-fry only to reheat. Serve at once. VARIATIONS:

1. In step 4, first stir-fry briefly 1 garlic clove and 1 slice fresh ginger root, both minced. Then add the mushrooms and bamboo shoots.

2. In step 4, also add 1 cup celery, 1/2 cup water chestnuts and 2 tablespoons cloud ear mushroom (soaked), all sliced. Stir-fry 2 to 3 minutes with the mushrooms and bamboo shoots. In step 5, increase the stock to 1/2 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.