---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Oriental
       Yield: 4 servings
       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.