Vegetarian Chow Mein

1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons chicken or vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts

Garnish:
fresh coriander sprigs

If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes.

Drain the noodles, then put them into cold water until required. String the celery and slice diagonally.

Shred the bamboo shoots. Heat a wok or large frying pan and add the oil. When moderately hot, add the garlic and stir fry for 10 seconds.

Add the onion, mushrooms, celery, and bamboo shoots and stir fry for about 5 minutes. Drain the noodles thoroughly and put into the wok.

Continue to stir fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir fry for another 2 minutes and then add the bean sprouts.

Give the mixture a good stir and turn it onto a serving platter. Garnish with fresh coriander sprigs.

Serves 4.