stir fried mixed vegetables

Categories
Vegetables
Vietnam
Update
Yield
1 Servings
MeasureIngredient
4 eaches Dried Chinese mushrooms
½ cup Water
1 tablespoon Dark soy sauce
1 teaspoon Sesame oil
2 teaspoons Sugar
3 eaches Stalks celery
¼ medium 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 ½ t finely minced fresh ginger 1 T oil 1½ T light soy sauce ¼ 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

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