Mixed Vegetables
By: Karlyn Oyama
Published: Thursday, December 10, 2009 - 2:37am

Ingredients




5 Dried black mushrooms
1/2 cup cabbage
1 Carrot
1/2 cup Bamboo shoots
1 Cucumber
1/4 cup Snow peas
1/2 cup Stock
1/2 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Soy sauce
4 tablespoons Oil

Preparation

1 Soak dried mushrooms. 2 Cut cabbage in 2-inch cubes and parboil. Cut carrot in 1-1/2 inch strips and parboil. Cut bamboo shoots in similar strips. Peel and slice cucumber. 3 Stem snow peas. 4 Combine stock, salt, sugar and soy sauce. 5 Heat oil. Add cabbage and stir-fry 2 to 3 minutes. Add remaining vegetables; stir-fry 2 to 3 minutes more. 6 Add stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Serve at once.  7 VARIATION: Shred all the vegetables. Then, in step 4, stir-fry only 1 to 2 minutes. In step 5, add to heated stock 1/4 pound vermicelli (soaked), cut in 3-inch lengths.