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1
3
1
clove
1/2 teaspoon
1
tablespoon
1
1/2 tablespoons
1
cup
1
teaspoon
7
1
tablespoon
1
teaspoon
2
teaspoons
3
stalks
1/4
3
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Lettuce
Spring onions (scallions)
Garlic, finely grated
Fresh ginger, finely grated
Oil
Soy sauce
Water
Corn flour
Dried Chinese mushrooms
Dark soy sauce
Sesame oil
Sugar
Celery
White Chinese cabbage
Soft leaf mustard cabbage
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Method :
-
Soak dried mushrooms in hot water for 35
minutes.
-
Remove and discard stems. Slice tops
thinly.
-
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.
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