Title: Ten Tasty Vegetables - Shi Ziang Cai
Categories: Vegetable
Yield: 4 Servings
| 1 | c | Carrots, shredded |
| 1 | c | White Chinese turnip |
| 1 | c | White Chinese celery |
| 8 | | Pieces soy spiced beancurd |
| 3 | c | Soybean sprouts, NOT mung |
| 4 | | Green onions, shredded |
| 1/2 | c | Nami dried black mushrooms |
| 1/2 | c | Cloud Ear dried fungus |
| 1/2 | c | Dried lily flowers |
| 2 | oz | Bean thread noodles, soaked |
| 1 | ts | Salt (to taste) |
| 8 | tb | Peanut oil for stir-frying |
**white Chinese turnip, shredded **white Chinese celery, shredded **Nami
dried black mushrooms, soaked & shredded **Cloud Ear dried fungus, soaked
**Dried lily flowers, soaked & hard tips removed Preparation: Shred in 2"
lengths: carrots, turnip, Chinese celery & beancurd. Shred onions, greens
& all, into 2" lengths. Rinse, then soak in hot water: enough mushrooms,
fungus and lily flowers to give specified amounts. Shred mushrooms, chop
fungus. Soak bean thread noodles. Bean thread noodles are important because
they soak up excess moisture from other vegetables. Vegetables should be
moist but not soggy or watery after stir-frying. Stir-frying: Stir-fry
fresh vegetables separately with about 1 tablespoon oil for each, in hot
wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts
should be cooked until they are slightly charred for fullest flavor.) To
stir-fry dried soaked ingredients, begin with hot wok, add 2-3 tablespoons
oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add
all other ingredients to them, including noodles. Allow dish to cool before
serving. NOTE: Fresh or canned bamboo shoot may be substituted for any
vegetable. Seaweed may be used instead of some of the fungus. Serves 4