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Ten Tasty Vegetables (shi Ziang Cai)

Ten Tasty Vegetables (shi Ziang Cai) is built on Carrots Shredded and White Chinese Turnip. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1 cup

Method (preview)

1. 1

   Shredded 1 c White Chinese celery,

2. 2

   Soaked & shredded 1/2 c Cloud Ear dried fungus,

3. 3

   Soaked 1/2 c Dried lily flowers, soaked

4. 4

   About 6 to 8 T peanut oil for stir-frying

5. 5

   Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts.

6. 6

   Shred mushrooms, chop fungus.

7. 7

   Soak bean thread noodles.

8. 8

   Vegetables should be moist but not soggy or watery after stir-frying.

9. 9

   STIR-FRYING: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok.

10. 10

    Add salt to taste.

11. 11

    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 to 3 tablespoons oil, then add mushroom, fungus & lily flowers.

12. 12

    Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving.

13. 13

    Seaweed may be used instead of some of the fungus.