Yield: 1 Servings
| Measure | 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 |
| \N \N | 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