INGREDIENTS

6 dried Chinese mushrooms
1/2 cup water
1 tablespoons dark soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
3 stalks celery
1/4 medium cabbage or white Chinese cabbage
Few leaves mustard cabbage
1 small lettuce
3 spring onions
1 clove garlic
1/2 teaspoon finely grated fresh ginger
1 tablespon oil
1 1/2 tablespoons light soy sauce
1/4 cup water
1 teaspoon cornflour

COOKING METHOD

Soak dried mushrooms ini hot water for 30 minutes. Remove and discard stems, slice tops thinly, then simmer in small saucepan with half cupt water, soy sauce, sesame oil, and sugar until liquid is almost all absorbed.

Slice celery diagonally into bite-sized pieces. Cut white cabbage, mustard cabbage, and lettuce into bite-sized squares and spring onion into short lengths.

Fry garlic and ginger in oil over medium low heat for a few seconds only.

Add stems of vegetables and stir fry over high heat for 2 minutes, then add leafy parts and fry 30 seconds.

Add sauce and prepared mushrooms and mix together.

Add water, bring to boil. Thicken with cornflour blended with a little cold water and stir until the mixture boils and thickens.

Serve at once with rice.

SOURCE: AsianConnections