TOSSED RICE NOODLES WITH CHOP SUEY

           1/4 cup vegetable oil
           1 tsp. chopped fresh ginger
           1 onion, shredded
           1/4 lb. broccoli florets
           1/2 cup vegetables stock
           1/2 lb. fresh mushrooms,
                 cut in 1/2 inch slices
           1/2 lb. bean sprouts, roots removed
           5 oz. bamboo shoots, sliced
           2 oz. water chestnuts, sliced
           2/3 lb. bean curd cakes, diced
           3 tbsp.dry sherry
           1 tsp. sesame oil
           1 lb. rice noodles, slice,    

GARNISH
           1 egg omelet, cut into thin strips
           1 green onion, finely chopped
           1 tbsp. almond slivers, toasted
      Heat oil in a wok.
      Add ginger, onion and broccoli, and stir-fry
            1 minutes.
      Add stock and cook covered 2 minutes.
      Add mushrooms, bean sprouts, bamboo
             shoots, water chestnuts, bean curd,
             sherry and sesame oil.
      Cover and simmer 1-2 minutes to heat
             through. Serve hot.
      Garnish with shredded egg, green onion
            and almond slivers.