Supreme Mixed Vegetables Recipe
 Chinese New Year Cuisines

Ingredients:

4 oz
1 oz
1/4 oz
1/4 oz


12
1/4 oz

1 1/3 oz
5 oz




3 oz
1/4 oz

Seasoning:
 

silver bean sprouts
dictophora Phalloidea (Chuk-san)
sea moss
dried white fungus
dried lily flower
dried while fungus
gingko nuts
dried yellow fungus
dried laurel fungus (Kwai-Fa-Yee)
dried beancurd sticks
Choi-sum vegetables
carrot
shredded Bamboo shoot
dried elm fungus
a shaslick of raw gluten
fresh straw mushroom
dried straw mushroom
some broccoli to garnish

light soy sauce
sugar
oil
pinch of corn flour

Method:

1. Soak Chuk-san for 10 hours, keep changing water or soak under running water. Soak the rest of ingredient thoroughly and wash.

2. Parboil bamboo shoot for 20 minutes added in pinch of salt. Remove and rinse.

3. Soak and trim mushroom. Mix with sugar, corn flour and light soy sauce and steam for 10 minutes. Set aside.

4. Crispy fried dried bean curd sticks and rinse.

5. Wash and cut broccoli into 1 1/2 " long sections. Blanch until cooked.

6. Soak and scald dried straw mushroom in hot water, remove. Parboil fresh mushroom for a short while and remove

7. Heat wok and stir fry all ingredients. Mix well. Add seasoning. Fry until cooked. Stir in corn flour solution. Ready to serve.