Ten Tasty Vegetables

• 1 cup carrots shredded
• 1 cup turnip
• 1 cup celery white chinese
• 8 each bean curd pieces, soy spiced
• 3 cups soybean sprouts
• 4 each scallions, spring or green onions
• 1/2 cup mushrooms, black trumpet soaked, and shredded
• 1/2 cup fungus cloud ear , soaked
• 1/2 cup lily buds, dried lily flowers, soaked and hard tips removed
• 2 ounces bean threads noodles, soaked
• 1 teaspoon salt to taste
• 8 tablespoons peanut oil for stir-frying

1. PREPARATION:
2. Shred in 2" lengths: carrots, turnip, Chinese celery and beancurd.
3. Shred onions, greens & all, into 2" lengths.
4. Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts.
5. Shred mushrooms, chop fungus.
6. Soak bean thread noodles.
7. Bean thread noodles are important because they soak up excess moisture from the vegetables.
8. Vegetables should be moist but not soggy or watery after stir-frying.
9. STIR-FRYING:
10. Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok.
11. Add salt to taste.
12. Drain off excess water, reserve.
13. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.)
14. To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers.
15. Stir-fry green onions, add all other ingredients to them, including noodles.
16. Allow dish to cool before serving.

carrots, celery white chinese, curd, soybean sprouts, scallions, mushrooms, fungus cloud, lily buds, noodles, salt, peanut oil

Taken from recipeland.com/recipe/v/ten-tasty-vegetables-34036 (may not work)