Name: Cellophane Noodles with Vegetables
Ingredients: 1 pk Cellophane Noodles; 3 tb Water; 1 tb Yellow bean paste; 1 ts Cornstarch; 1 ts Sugar; 1 ts Soy sauce; 2 tb Oil; 1 md Carrot, cut into 2x1/4-inch strips; 1 Clove garlic, finely chopped; 1 ts Finely chopped ginger root; 1 md Zucchini, cut into; X1/4-inch strips; 1 Green onion (with top), sliced

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CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Main dish	4	Servings

INGREDIENTS

1	pk	Cellophane Noodles
3	tb	Water
1	tb	Yellow bean paste
1	ts	Cornstarch
1	ts	Sugar
1	ts	Soy sauce
2	tb	Oil
1	md	Carrot, cut into 2×1/4-inch strips
1		Clove garlic, finely chopped
1	ts	Finely chopped ginger root
1	md	Zucchini, cut into
		X1/4-inch strips
1		Green onion (with top), sliced

INSTRUCTIONS

** Chinese cellophane noodles are, as their name implies, nearly
translucent. Yellow bean paste is available in Chinese groceries and
specialty shops.
1 pkg (3 3/4 oz) cellophane noodles
Cover noodles with hot water. Let stand 10 minutes. Drain. Cut into 2-inch
lengths. Mix 3 tablespoons water, bean paste, cornstarch, sugar and soy
sauce. Reserve. Heat oil in wok or 10-inch skillet until hot. Add carrot,
garlic and ginger root. Stir-fry 1 minute. Add zucchini. Stir-fry 2
minutes. Add noodles and bean paste mixture. Stir-fry 45 seconds. Sprinkle
with green onion.
(C) 1993 General Mills, Inc. Converted by MMCONV vers. 1.50
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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