Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Chinese cabbage (one large leaf) |
| 2 \N | Baby sweet corn (chopped into circles) |
| 1 \N | Young carrot (chopped into matchsticks) |
| ⅓ cup | Button mushrooms (finely sliced) |
| ⅓ cup | Black fungus mushrooms [cloud ears] (finely chopped) |
| 1 \N | Stalk celery [stem and leaf] (finely chopped) |
| 1 \N | Clove garlic (finely chopped) |
| 4 smalls | Red or green chilies (finely chopped) |
| 2 tablespoons | Light soy sauce |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Sugar |
| 1 teaspoon | Sesame seeds |
| 1 medium | Tomato |
| 10 \N | Mint leaves |
GARNISH
Bring large pan of water to a boil. Briefly plunge first five ingredients into water. Drain and place them in a bowl. Add other ingredients and then garnish with tomatoes and mint leaves.
Posted to rec.food.recipes by zeke@... (Zeke Koch) on 92.