8 oz round cabbage, cut into small pieces
5 dried mushrooms, soaked stemmed, and halved
3 oz bamboo shoot, cut into 1 ½ inch strips
1 oz snow peas, strung and boiled
3 inches carrot, sliced and boiled
1 cucumber, sliced
5 tbsp chicken oil (or salad oil)
5 tbsp soup stock
1 tsp salt
1 tsp sugar
2 tsp soy sauce
½ tsp MSG
Prepare vegetable ingredients as indicated above. Bamboo shoot should be sliced into thin strips. Then make slits in edge of each strip so that it looks like a comb.
Heat 5 tbsp oil and fry cabbage first. Then add bamboo and other vegetable ingredients and fry mixture for 5 minutes.
Add soup stock and seasonings and mix. Do not cook too long. This dish may be served either hot or cold.