Simmer in small pot with half cup water,
soy sauce, sesame oil and sugar until liquid is almost all absorbed.
Slice celery diagonally into bite-size
pieces. Cut white cabbage, mustard cabbage and lettuce into bite-size
squares. Cut spring onions into short lengths.
Fry garlic and ginger in oil over medium
low heat until fragrance.
Add stems of vegetables. Stir fry over
high heat for 2 minutes. Add leafy parts and fry for 20 seconds.
Add water, bring to boil, thicken with
corn flour which has been blended with a little cold water.
Still the vegetables until the sauce
thickens.
Serve in serving plate while it is still
hot with white rice.
