Vegetarian Chow Mein Recipe Ingredients: 1/2 pound dried or fresh egg noodles - 2 ounces celery - 2 ounces canned bamboo shoots - 2 tablespoons peanut oil for stir-frying - 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 vegetable stock - 1 tablespoon rice wine or dry sherry - 1 teaspoon sugar - 1/4 pound bean sprouts Garnish:Fresh coriander sprigs Directions: 1. If you are using fresh noodles, blanche 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. 2. String the celery and slice diagonally. Shred the bamboo shoots. 3. 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. 4. 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. 5. Garnish with fresh coriander sprigs. " Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. Read also: Chinese Cooking: Sauces & and Spices  Peking Duck Recipe  Cashew Chicken Recipe Chinese King Crab with Mushrooms and Snow Peas