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Ingredients : 6
Dried Chinese mushrooms
1/2 cup Water
1 tablespoon Dark soy sauce
1 teaspoon Sesame oil
2 teaspoons Sugar
3 stalks Celery
1/4 Medium cabbage
1 Small lettuce
3 Scallions
2 clove Garlic, finely grated
1/2 teaspoon Finely grated fresh ginger
1 tablespoon Oil
1 1/2 tablespoons Light soy sauce
1/4 cup Water
1 teaspoon Cornstarch
Few leaves mustard cabbage
Method :
Fill a bowl with hot water and soak the
dried mushrooms for 30 minutes. Cut and discard the stems and slice the
caps 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 and lettuce into bite-size squares and
scallions 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 immediately while
still hot
with rice.
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