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6 dried Chinese shiitake mushrooms,
soaked in water to soften
½ cup water
1 tablespoon dark soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
3 stalks celery
¼ medium cabbage or white Chinese
cabbage
few leaves mustard cabbage
1 small lettuce
3 scallions
1 clove garlic, peeled and finely grated
½ teaspoon finely grated fresh ginger
1 tablespoon oil
1½ tablespoons light soy sauce
¼ cup water
1 teaspoon cornflour
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Method:
Discard stems of mushrooms, slice tops
thinly, then simmer in a small saucepan with half cup water, soy
sauce, sesame oil, and sugar until liquid is almost all absorbed.
Slice celery diagonally into bite-size pieces, cut white cabbage,
mustard cabbage and lettuce into bite-size squares and scallion 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 the boil, thicken with cornflour blended with a little cold
water and stir until it boils and thickens. Serve at once with
rice.
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