||TEN TASTY VEGETABLES (SHI ZIANG CAI)
1 c Carrots, shredded
1 c White Chinese turnip,
1 c White Chinese celery,
8 Pieces soy spiced beancurd
-(or Loma Linda brand
3 c Soybean sprouts (NOT mung
4 Green onions, shredded
1/2 c Nami dried black mushrooms,
-soaked and shredded
1/2 c Cloud Ear dried fungus,
1/2 c Dried lily flowers, soaked
-and hard tips removed
2 oz Bean thread noodles, soaked
1 ts Salt (to taste)
About 6 to 8 T peanut oil for stir-frying
PREPARATION: Shred in 2" lengths: carrots, turnip, Chinese celery and
beancurd. Shred onions, greens and 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 stir-frying.
STIR-FRYING: Stir-fry 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 stir-fry dried soaked ingredients, begin with hot
wok, add 2 to 3 tablespoons oil, then add mushroom, fungus and lily flowers.
Stir-fry 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.