Five Precious Oriental Vegetables
|Chinese dried black mushrooms||6|
|Chinese celery cabbage head||1 Small|
|Vegetable oil||2 Tablespoon|
|Bean sprouts||1 Cup (16 tbs)|
|Chicken broth||3 Tablespoon|
|Soy sauce||2 Teaspoon|
Soak the mushrooms in warm water for 20 to 30 minutes; drain, remove and discard the tough stems, and cut the caps into strips.
Wash the cabbage well, drain, and cut diagonally into 1/2 inch slices.
Gut the bamboo shoots and water chestnuts into slices.
Heat oil in the wok.
Stirfry the cabbage 1 minute, then add mushrooms, bean sprouts, water chestnuts, and bamboo shoots.
Stirfry all together for 3 to 4 minutes.
Add broth with the remaining ingredients.
Mix well and heat through.
Vegetables should be tender but still crisp.
Serve at once.