Mixed chinese greens

Yield: 4 Servings

Measure Ingredient
8 \N Dried black mushrooms
2 teaspoons Vegetable oil
½ teaspoon Crushed ginger root
1 cup Sliced broccoli
1 cup Sliced celery
½ cup Sliced bamboo shoots
½ cup Button mushrooms
1 \N Green pepper; sliced thinly
1 \N Tomato; quartered and seeded
½ cup Straw mushrooms
1 cup Chinese celery cabbage
2 tablespoons Cooking wine
½ cup Chicken stock (see wonton soup recipe)
1 tablespoon Cornstarch; mixed with
2 tablespoons Cold water
1 teaspoon Light soy sauce
½ teaspoon Crushed fresh garlic
\N \N Salt and pepper to taste
1 teaspoon Sesame seed oil

Soak the black mushrooms in hot water 10 minutes. Drain and remove tough stems. Heat the oil in a wok over high heat. When it is medium-hot, add the ginger and garlic and stirfry a few seconds. Add the broccoli, celery, bamboo shoots, black mushrooms, button mushrooms, green pepper, tomato, straw mushrooms and celery cabbage. Stir-fry 3 minutes. Add the wine and Chicken Stock. Stir in the cornstarch mixture until thickened. Add the soy sauce, salt, pepper, and sesame seed oil. Stir to mix and serve immediately. Don't overcook the vegetables. They should be crisp, yet cooked.

PEKING GARDEN EAST

MILWAUKEE, MEQUON

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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