Title: Stir Fried Mixed Vegetables
Categories: Chinese
Yield: 1 Servings

4		Dried Chinese mushrooms
1/2	c	Water
1	ts	Dark soy sauce
1	ts	Sesame oil
2	ts	Sugar
3		Stalks celery
1/4	md	Cabbage or white chinese
		Cabbage
		Few leaves of mustard greens
		Or spinach le
1	sm	Lettuce
3		Spring onions
1		Clove garlic -- finely
		Minced
1/2	ts	Finely minced fresh ginger
1	ts	Oil
1 1/2	ts	Light soy sauce
1/4	c	Water
1	ts	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.

Recipe By : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)

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