Ten Tasty Vegetables
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
carrots
shredded |
|
| 1 | cup |
turnip
|
*
|
| 1 | cup |
celery
white chinese |
|
| 8 | each |
bean curd
pieces, soy spiced |
* |
| 3 | cups |
soybean sprouts
|
* |
| 4 | each |
scallions, spring or green onions
|
|
| ½ | cup |
mushrooms, black trumpet
soaked, and shredded |
* |
| ½ | cup |
fungus
cloud ear , soaked |
* |
| ½ | cup |
lily buds, dried
lily flowers, soaked and hard tips removed |
* |
| 2 | ounces |
bean threads
noodles, soaked |
* |
| 1 | teaspoon |
salt
to taste |
|
| 8 | tablespoons |
peanut oil
for stir-frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
carrots
shredded |
|
| 237 | ml |
turnip
|
*
|
| 237 | ml |
celery
white chinese |
|
| 8 | each |
bean curd
pieces, soy spiced |
* |
| 7.1E+2 | ml |
soybean sprouts
|
* |
| 4 | each |
scallions, spring or green onions
|
|
| 118 | ml |
mushrooms, black trumpet
soaked, and shredded |
* |
| 118 | ml |
fungus
cloud ear , soaked |
* |
| 118 | ml |
lily buds, dried
lily flowers, soaked and hard tips removed |
* |
| 57.8 | ml/g |
bean threads
noodles, soaked |
* |
| 5 | ml |
salt
to taste |
|
| 1.2E+2 | ml |
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.
