Ten Stir-Fry Vegetables

Vegetables, also Vegetarian Foods

Ten Stir-Fry Vegetables
Ingredients:
5 large dried black mushrooms, soaked until soft, stems discarded, and sliced thin
24 dried tiger lily buds, soaked until soft, each cut in half
5 dried bean curd sticks, soaked until soft, thinly angle cut
5 slices fresh ginger, sliced thin
½ cup peeled carrot, thinly sliced
½ cup peeled lotus root, thinly sliced, each slice cut in half
½ cup canned bamboo shoots, thinly sliced, each slice cut in half
½ cup celery, thinly angle sliced
20 snow peas, strings discarded, each thinly angle cut
½ cup canned gingko nuts, each halved
1/8 teaspoon ground white pepper
2 ounces bean threads
1 cup and 3 Tablespoons vegetable oil, separated
2 Tablespoons cornstarch
2 teaspoons sesame oil
2 teaspoons dark soy sauce
2 teaspoons granulated sugar
½ teaspoon coarse salt
1/8 teaspoon ground white pepper

Preparation:
1. Prepare the top ten vegetables, but do not mix them together. Then divide the bean threads in half, soaking half until soft, then cut them in two-inch pieces.
2. Heat the cup of vegetable oil in a wok or deep pan, and fry the dry bean thread pieces for one minute until they expand, then immediately drain and place them on paper towels.
3. In a small bowl, mix cornstarch and three tablespoons cold water, add the soy sauce, sesame oil, sugar, salt and pepper, and bring this to the boil stirring it well. Then set it aside.
4. Heat a wok, add the fresh ginger slices in any remaining oil from the bean threads, and fry the ten vegetables one by one, each with one tablespoon of cold water added for one minute until the water boils out. Remove them one by one to a single large bowl, and do the same for the bean threads. Then, mix them all together in that bowl.
5. Heat a clean wok and put the bowl of vegetables into it and stir-fry them until any remaining water stops sizzling, then add the cornstarch mixture and stir-fry all the sauce thickens, then serve.

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