Chinese New Year recipe with Ginkgo nuts

In China the Year of the Rabbit has begun. I found the following recipe by Ellen Kanner here.
This veg-intense main dish is a traditional way to celebrate Chinese New Year.

4 ounces bean thread noodles
2 tablespoons vegetable oil
1 garlic clove, minced
1 carrot, peeled and chopped
8 ounces shiitake or oyster mushrooms, sliced
1/2 cup bamboo shoots
2 cups chopped Napa cabbage or bok choy
1 cup vegetable broth or water
1 cup dried bean curd, cut into bite-sized cubes
2 cups bean sprouts
1/2 cup ginkgo nuts or sliced water chestnuts
1 dozen snow peas
2 tablespoons soy sauce
1 tablespoon cornstarch

2 teaspoons sesame oilPrepare bean thread noodles according to package directions. Rinse, drain and set aside.
In a large skillet, heat oil over medium-high. Add garlic, carrot, mushrooms and cook, stirring, 4 minutes, until vegetables are soft and fragrant. Add bamboo shoots and cabbage. Cook a few minutes, until greens start to wilt.
Add broth, bean thread noodles, bean curd, bean sprouts, ginkgo nuts and snow peas. Cover pan, reduce heat to low and cook 5 minutes.
In a small bowl, mix soy sauce with cornstarch until smooth. Add to pan and cook, stirring, a couple minutes, or until sauce thickens.
Drizzle sesame oil on top and serve at once. Makes 4 to 6 servings.

Per serving (based on 4): 266 calories, 31 percent from fat, 9.6 g fat, (1.3 g saturated fat, 2.8 g monounsaturated) 0 cholesterol, 6.2 g protein, 41.8 g carbohydrates, 4 g fiber, 681 mg sodium.