MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Vegetables Lo Mein
  Categories: Chinese
       Yield: 4 servings
     1/4 lb Soft, fresh wheat flour
       6    Dried Jyo mushrooms (OR
      10    Nami mushrooms)
       3    Large stalks celery
     1/2 c  Sliced bamboo shoots
       2 tb Cooking oil
     1/4 ts Salt
       1 c  Chicken broth
     1/2 ts Sugar
            Cornstarch paste
   Noodles:  Add soft noodles to boiling salted water; stir with
   chopsticks & cook until noodles lose their floury taste but are still
   firm. Immediately drain in colander & rinse in cold water to arrest
   cooking process. If you hold noodles for more than 10 minutes toss
   them with a little oil to prevent sticking.
   Vegetables:  Soak Jyo mushrooms for 2 hours in warm water (1 hour for
   Nami mushrooms); slice in thin strips. Slice celery with the grain in
   thin strips about 3 long. Cut bamboo shoots in strips to match
   Stir-Frying:  Heat wok to medium-high. When hot, dribble oil around
   side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
   stir for about 30 seconds. Add celery, stir vigorously for 30
   seconds. Push vegetables up side of wok; add broth & sugar, bring to
   Add noodles, a handful at a time, stirring them into broth for about
   20 seconds. Combine vegetables & noodles, cover wok, steam for 30
   seconds. Push all ingredients to side. If necessary, thicken juices
   slightly with cornstarch paste.  Add paste a little at a time,
   stirring constantly. Serve immediately.