Ten Tasty Vegetables

Ingredients

Directions

PREPARATION:

Shred in 2" lengths: carrots, turnip, Chinese celery and 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 the 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 to 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.