Ten tasty vegetables - shi ziang cai
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | carrots, shredded |
| 1 | cup | white Chinese turnip |
| 1 | cup | white Chinese celery |
| 8 | eaches | pieces soy spiced beancurd |
| 3 | cups | soybean sprouts, NOT mung |
| 4 | eaches | green onions, shredded |
| ½ | cup | Nami dried black mushrooms |
| ½ | cup | Cloud Ear dried fungus |
| ½ | cup | dried lily flowers |
| 2 | ounces | bean thread noodles, soaked |
| 1 | teaspoon | salt (to taste) |
| 8 | tablespoons | peanut oil for stir-frying |
Directions
**white Chinese turnip, shredded **white Chinese celery, shredded **Nami dried black mushrooms, soaked & shredded **Cloud Ear dried fungus, soaked **Dried lily flowers, soaked & hard tips removed Preparation: Shred in 2" lengths: carrots, turnip, Chinese celery & beancurd. Shred onions, greens & all, into 2" lengths.
Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from other vegetables. Vegetables should be moist but not soggy or watery after stir-frying.
Stir-frying: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add 2-3 tablespoons oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving.
NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable. Seaweed may be used instead of some of the fungus.
Serves 4