Recipe - Ten Tasty Vegetables (Shi Ziang Cai)

1 cup Carrots, shredded
1 cup White Chinese turnip,
shredded
1 cup White Chinese celery,
shredded
8 Pieces soy spiced beancurd
(or Loma Linda brand
Vegetable Hamburger)
3 cup Soybean sprouts (NOT mung
bean sprouts)
4 Green onions, shredded
One half cup Nami dried black mushrooms,
soaked & shredded
One half cup Cloud Ear dried fungus,
soaked
One half cup Dried lily flowers, soaked
and hard tips removed
2 ounce Bean thread noodles, soaked
1 teaspoon Salt (to taste)

About 6 to 8 T peanut oil for stirfrying PREPARATION: Shred in 2" lengths:
carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all,
into 2" lengths. Rinse, then soak in hot water: enough mushrooms, fungus
and lily flowers to give specified amounts. Shred mushrooms, chop fungus.
Soak bean thread noodles. Bean thread noodles are important because they
soak up excess moisture from the vegetables. Vegetables should be moist but
not soggy or watery after stirfrying. STIRFRYING: Stirfry fresh
vegetables separately with about 1 tablespoon oil for each, in hot wok. Add
salt to taste. Drain off excess water, reserve. (Soybean sprouts should be
cooked until they are slightly charred for fullest flavor.) To stirfry
dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil,
then add mushroom, fungus & lily flowers. Stirfry green onions, add all
other ingredients to them, including noodles. Allow dish to cool before
serving. NOTE: Fresh or canned bamboo shoot may be substituted for any
vegetable. Seaweed may be used instead of some of the fungus.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini