Stir-Fried Assorted Vegetables Recipe
Simmered Dishes Recipes

Ingredients:

3 oz
3 strings
1 oz
1 oz
3 oz
1
1/2
3 oz
5 oz
3 cup
1 oz
1 tsp
1 tsp
2 tbsp
1 tbsp
1/4 tsp
2 tbsp
3 cup

rolled bean curd skin
fried gluten
lily flowers
wood ears
gluten
bamboo shoot
carrot
lotus seeds
Chinese chard
oil
mushrooms
salt
MSG
cornstarch
sesame oil
black pepper
soy sauce
water

Directions:

1. Deep-fry rolled bean curd skin in 3 cup hot oil (425 ^oF), remove and cut into 1 5/8 inches sections. Soak it with fried gluten in boiling water till soft (about 10 minutes), then remove.

2. Soak lily flowers, mushrooms and wood ear in warm water until soft, then remove.

3. Cut gluten slantwise.

4. Peel bamboo shoot and carrot, then parboil and slice.

5. Blanch lotus seeds in boiling water till soft.

6. Remove the leaves of Chinese chard, and retain stems which have been splits.

Methods:

1. Stir-fry all the ingredients in 3 tbsp oil, add 3 cup water, 1 tsp salt, 1 tsp MSG, then simmer 10 minutes.

2. Mix 2 tbsp cornstarch paste, 1 tsp sesame oil, 1/4 tsp black pepper, 2 tbsp soy sauce, and 3 tbsp oil, stir evenly then pour over above ingredients and serve.

Notes : This dish is a vegetables dish.