Mixed Vegetables

Name: Mixed Vegetables
Ingredients: 5 dried black mushrooms; 1/2 cup cabbage; 1 carrot; 1/2 cup bamboo shoots; 1 cucumber; 1/4 cup snow peas; 1/2 cup stock; 1/2 teaspoon salt; 1 teaspoon sugar; 2 teaspoons soy sauce; 4 tablespoons oil

11 ingredients

7 steps

Ingredients

5 dried black mushrooms
1/2 cup cabbage
1 carrot
1/2 cup bamboo shoots
1 cucumber
1/4 cup snow peas
1/2 cup stock
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons soy sauce
4 tablespoons oil

Directions

1

Soak dried mushrooms.
2

Cut cabbage in 2-inch cubes and parboil. Cut carrot in 1-1/2 inch strips and parboil. Cut bamboo shoots in similar strips. Peel and slice cucumber.
3

Stem snow peas.
4

Combine stock, salt, sugar and soy sauce.
5

Heat oil. Add cabbage and stir-fry 2 to 3 minutes. Add remaining vegetables; stir-fry 2 to 3 minutes more.
6

Add stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Serve at once.
7

VARIATION: Shred all the vegetables. Then, in step 4, stir-fry only 1 to 2 minutes. In step 5, add to heated stock 1/4 pound vermicelli (soaked), cut in 3-inch lengths.