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Measurements
      Title: TEN TASTY VEGETABLES (SHI ZIANG CAI)
 Categories: Vegetarian
      Yield: 4 servings
 
      1 c  Carrots, shredded
      1 c  White Chinese turnip,
           -shredded
      1 c  White Chinese celery,
           -shredded
      8    Pieces soy spiced beancurd
           -(or Loma Linda brand
           -Vegetable Hamburger)
      3 c  Soybean sprouts (NOT mung
           -bean sprouts)
      4    Green onions, shredded
    1/2 c  Nami dried black mushrooms,
           -soaked & shredded
    1/2 c  Cloud Ear dried fungus,
           -soaked
    1/2 c  Dried lily flowers, soaked
           -and hard tips removed
      2 oz Bean thread noodles, soaked
      1 ts Salt (to taste)
 
  About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2"
  lengths: carrots, turnip, Chinese celery and beancurd. Shred onions,
  greens & all, into 2" lengths. Rinse, then soak in hot water: enough
  mushrooms, fungus and lily flowers to give specified amounts. Shred
  mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles
  are important because they soak up excess moisture from the
  vegetables. Vegetables should be moist but not soggy or watery after
  stir-frying. STIR-FRYING: Stir-fry fresh vegetables separately with
  about 1 tablespoon oil for each, in hot wok. Add salt to taste.
  Drain off excess water, reserve. (Soybean sprouts should be cooked
  until they are slightly charred for fullest flavor.) To stir-fry
  dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons
  oil, then add mushroom, fungus & lily flowers. Stir-fry green onions,
  add all other ingredients to them, including noodles. Allow dish to
  cool before serving. NOTE: Fresh or canned bamboo shoot may be
  substituted for any vegetable. Seaweed may be used instead of some of
  the fungus.


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