Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Dried Chinese mushrooms
1/2 c Water
1 tb Dark soy sauce
1 t Sesame oil
2 ts Sugar
3 ea Stalks celery
1/4 md Cabbage or white chinese
-cabbage
Few leaves of mustard
-greens or spinach leaves
(preferably some bok choy, if you can get it) 1 small
lettuce 3 spring onions 1 clove garlic, finely minced
1/2 t finely minced fresh ginger 1 T oil 1 1/2 T light
soy sauce 1/4 c water 1 t cornstarch Soak dried
mushrooms in hot water for 30 minutes. Remove and
discard stems, slice tops thinly, then simmer in a
small saucepan with half cup water, soy sauce, sesame
oil, and sugar until liquid is almost all absorbed.
Slice celery diagonally into bite-size pieces, cut
white cabbage, mustard cabbage/greens, and lettuce
into bite-size squares and spring onion into short
lengths. Fry garlic and ginger in oil over medium low
heat for a few seconds only. Add stems of vegetables
and stir fry over high heat for 2 minutes, then add
leafy parts and fry 30 seconds. Add sauce and prepared
mushrooms and mix together. Add water, bring to the
boil, thicken with cornstarch blended with a little
cold water and stir until it boils and thickens.
Serve at once with rice. Stir Fried Mixed Vegetables -
viet nam
