Stir fried mixed vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
(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