Yield: 1 Servings
|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||Sesame seeds|
|10 \N||Mint leaves|
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.