Chinese Mixed Vegetables
|Dried bean curd||1 Teaspoon|
|Bamboo shoots||1 Cup (16 tbs)|
|Carrots||1⁄4 Cup (4 tbs)|
|Ginger||1⁄4 Inch (Size Of A Quarter)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Chinese cabbage||1 Cup (16 tbs)|
|Mushrooms||1⁄4 Cup (4 tbs) (Canned Or Fresh)|
|Chicken stock/Water||1⁄2 Cup (8 tbs)|
Using a high flame, heat pan and add 1 tablespoon of oil and 1/2 teaspoon of salt.
When pan is red hot, add bamboo shoots and chow for 20 seconds.
Remove and set aside.
Next heat pan again and add 1 tablespoon of oil, 1/2 teaspoon of salt, and wedge of ginger.
Add cabbage and stir.
Next throw in two kinds of mushrooms, lily flowers, water chestnuts, bean curd, carrots, cloud's ears, and bamboo shoots.
Chow for 15 seconds.
Add stock and cover for 1 minute.
Uncover, stir, and add snow peas, sherry, and thicken with cornstarch mixture.
Stir for 1 minute or until cornstarch has cooked