| | Stephen Ceideburg |
| 6 | | Dried Chinese black mushrooms |
| 1/2 | lb | Rice stick noodles (about 1/16-inch thick) |
| 3 | tb | Peanut or corn oil |
| 2 | | Quarter-size slices fresh ginger |
| 1/2 | ts | Salt |
| 1/2 | lb | Medium shrimp, shelled and deveined |
| 1 | | Whole chicken breast, skinned, boned and cut into shreds |
| 1/4 | lb | Chinese barbecued pork, cut into match stick strips |
| 1 | sm | Onion, cut lengthwise into thin slices |
| 1 | | Stalk celery, cut into diagonal thin slices |
| 1/4 | lb | Fresh snow peas, stems removed and julienned |
| 1/2 | | Green bell pepper, seeded and thinly sliced |
| 2 | | Green onions, cut into 1 1/2-inch lengths |
| 1 | | To 2 tablespoons Indian Madras-style curry powder |
| 1 | ts | Sugar |
| 1 | tb | Dark soy sauce |
| 1 | tb | Light soy sauce, or more if needed |
| 4 | tb | Chicken stock, or more if needed. |
