2 1/2 tablespoons Vegetable Oil
2 ounces Cellophane Noodles soaked
1/2 cup Organic Carrots sliced
2 ounces Napa Cabbage cut into bite sized pieces
1/4 cup Waterchestnuts sliced
1/4 up Bamboo Shoots sliced
2 tablespoons Soy Sauce
1/2 teaspoon Salt
1 1/2 teaspoon Sugar
1 1/2 teaspoon Sesame Oil
3/4 cup Soup Stock
Drain the cellophane noodles and set aside.
Heat a wok over high heat with the vegetable oil, swirling to coat the sides of the pan.
Stir fry the mushrooms and noodles for 1-1 1/2 minutes.
Add the remaining vegetables and stir fry for 1-1 1/2 minutes.
Add the seasoning sauce ingredients.
Reduce heat to medium and cook for approximately 3 minutes.