Recipe - Mixed Chinese Greens

8 Dried black mushrooms
2 teaspoon Vegetable oil
One half teaspoon Crushed ginger root
1 cup Sliced broccoli
1 cup Sliced celery
One half cup Sliced bamboo shoots
One half cup Button mushrooms
1 Green pepper; cut or sliced up thinly
1 Tomato; quartered and seeded
One half cup Straw mushrooms
1 cup Chinese celery cabbage
2 tablespoon Cooking wine
One half cup Chicken stock (see wonton
soup recipe)
1 tablespoon Cornstarch; mixed with
2 tablespoon Cold water
1 teaspoon Light soy sauce
One half teaspoon Crushed fresh garlic
Salt and pepper to taste
1 teaspoon Sesame seed oil

Soak the black mushrooms in hot water 10 minutes. Drain and remove tough
stems. Heat the oil in a wok over high heat. When it is mediumhot, add the
ginger and garlic and stirfry a few seconds. Add the broccoli, celery,
bamboo shoots, black mushrooms, button mushrooms, green pepper, tomato,
straw mushrooms and celery cabbage. Stirfry 3 minutes. Add the wine and
Chicken Stock. Stir in the cornstarch mixture until thickened. Add the soy
sauce, salt, pepper, and sesame seed oil. Stir to mix and serve
immediately. Don't overcook the vegetables. They should be crisp, yet
cooked.

PEKING GARDEN EAST

MILWAUKEE, MEQUON

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.