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Chinese Vegetarian Cuisine

    Assorted Vegetables

    assorted vegetables

      50g each of (all water expanded):
      fragrant mushrooms
      kou mushrooms
      hairlike sea-weed
      fuzhu ( dried bean milk cream in tight rolls)
      black fungus and tremella;
      25g winter bamboo shoots
      25g green peppers
      25g carrots
      25g oil gluten
      25g potato chips

    1. Cut the fragrant mushrooms and fuzhu into shreds;
    2. Cut the kou mushrooms, carrots and bamboo shoots into pieces;
    3. Tear up the black fungus, oil gluten and green peppers;
    4. Flavor 6 fold hot oil with chopped ginger, then drop in the ingredients, stir cook, add wine, soy sauce, sugar, salt and MSG, thicken then sprinkle on sesame oil.

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