Ten Tasty Vegetables - Shi Ziang Cai is a dish consisting of ten different vegetables, all of which are stir-fried together. The vegetables used in this dish can vary, but typically include leafy greens, mushrooms, and root vegetables. This dish is typically served with rice.
white Chinese turnip, shreddedwhite Chinese celery, shreddedNami dried black mushrooms, soaked
Shred onions, greens
Rinse, then soak in hot water:enough mushrooms, fungus and lilyflowers to give specified amounts.
Shred mushrooms, chop fungus.
Soakbean thread noodles.
Bean thread noodles are important because theysoak up excess moisture from other vegetables.
Vegetables should bemoist but not soggy or watery after stir-frying.
Stir-frying:Stir-fry fresh vegetables separately with about 1tablespoon oil for each, in hot wok.
Add salt to taste.
Drain offexcess water, reserve.
(Soybean sprouts should be cooked until theyare slightly charred for fullest flavor.
) To stir-fry dried soakedingredients, begin with hot wok, add 2-3 tablespoons oil, then addmushroom, fungus
Stir-fry green onions, add all otheringredients to them, including noodles.
Allow dish to cool beforeserving.
NOTE:Fresh or canned bamboo shoot may be substituted for anyvegetable.
Seaweed may be used instead of some of the fungus.
Serves 4 .