Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Dried Chinese mushrooms
1/2 c Water
1 tb Dark soy sauce
1 ts Sesame oil
2 ts Sugar
3 ea Stalks celery
1/4 md Cabbage or white chinese
-cabbage
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 1/2 t finely minced fresh ginger
1 T oil 1 1/2 T light soy sauce 1/4 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

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