|Italian sausage link||1 Pound (Hot)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Mushrooms||1⁄2 Pound, sliced|
|Green onions||4 , cut into 1 inch pieces|
|Soy sauce||3 Tablespoon|
|Bouillon cubes||2 (Or Envelopes, Chicken Flavor)|
|Cellophane noodles||2 Ounce (1 Package)|
|Firm tofu||1 Pound (Bean Curd)|
|Canned bean sprouts||16 Ounce (1 Can)|
|Canned sliced bamboo shoots||8 Ounce, drained (1 Can)|
|Spinach||5 Ounce (1/2 Of 10 Ounce Bag)|
1. In 12-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover; cook, turning sausages frequently, until water evaporates and sausages are browned, about 20 minutes. Remove sausages to paper towels to drain. Cut sausages into 1/4 inch-thick slices.
2. In drippings remaining in skillet, over medium heat, cook mushrooms and green onions until tender, stirring occasionally. With slotted spoon, remove mushroom mixture to bowl.
3. In same skillet over high heat, heat soy sauce, sugar, bouillon, and 3 cups water to boiling. Add cellophane noodles, pressing them with spoon to cover with liquid in skillet. Reduce heat to low; cover and simmer 5 minutes.
4. Meanwhile, cut tofu into bite-sized chunks. With spoon, push noodles to side of skillet in a pile. Arrange tofu, bean sprouts, bamboo shoots, spinach, sausages, and mushroom mixture in piles in liquid in skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, spooning liquid over vegetables occasionally.