Ten Tasty Vegetables

Name: Ten Tasty Vegetables
Yield: 4
Cuisine: Fusion
Ingredients: carrots; turnip; celery; bean curd; soybean sprouts; scallions, spring or green onions; mushrooms, black trumpet; fungus; lily buds, dried; bean threads; salt; peanut oil

Submitted by jeanstar

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

CUP CARROTS
shredded

CUP TURNIP *

CUP CELERY
white chinese

EACH BEAN CURD
pieces, soy spiced *

CUPS SOYBEAN SPROUTS *

EACH SCALLIONS, SPRING OR GREEN ONIONS

CUP MUSHROOMS, BLACK TRUMPET
soaked, and shredded *

CUP FUNGUS
cloud ear , soaked *

CUP LILY BUDS, DRIED
lily flowers, soaked and hard tips removed *

OUNCES BEAN THREADS
noodles, soaked *

TEASPOON SALT
to taste

TABLESPOONS PEANUT OIL
for stir-frying

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.