Sauteed Mixed Vegetables
|Winter bamboo shoots||1⁄2 Cup (8 tbs)|
|Ears of corn||10|
|Fresh snow peas||1⁄4 Pound|
|Dried chinese mushrooms||6|
|Dried bean curd slices||2 Ounce|
|Peanut oil/Vegetable oil||3 Tablespoon|
|Straw mushrooms||1⁄2 Can (5 oz)|
|Light soy sauce||3 Tablespoon|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Sesame oil||1 Tablespoon|
|Cold water||2 Tablespoon, dissolved|
Roll cut the radish, carrot, bamboo shoots, and baby corn into small varied shapes.
Place them in boiling water and boil for about 2 minutes (the radish and carrot should be put in first).
Rinse with cold water.
Parboil the snow peas for 1/2 minute, then rinse in cold water.
Soak the Chinese mushrooms and dried bean curd slices in hot water in separate bowls for about 20 minutes.
Cut off and discard stems of mushrooms and cut into smaller sizes.
Cut the dried bean curd slices into smaller pieces.
Heat 3 Tbs oil in wok.
stir fry the black mushrooms and straw mushrooms for a few seconds.
Then add all the vegetables (radish, carrots, bamboo shoots, baby corn, and snow peas), the dried bean curd, and the quail eggs.
Mix well; then add soy sauce, salt, sugar, and chicken broth.
Stir over high heat for about 2 minutes.
Thicken with the tapioca starch mixture.
Garnish with sesame oil and serve.