| | Directions | | Parboil the string beans. Submerge in cold water to preserve color and then drain and shred. The vegetables can be adjusted according to your likes. Shred or slice. Soak the mushrooms and then remove the stems. Soak the vermicelli in water until soft. Cut in smaller lengths. Combine the seasoning mixture with the mushrooms, reserving extra to pour on the mixture to serve. You can adjust this mixture to your taste. We like this proportion but experiment. Sauté the vegetables and vermicelli separately in sesame oil. When softened take out. Sauté the mushrooms in a wok on high heat. Serve by layering in a bowl in an attractive manner. |
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| Ingredients | | - |  | 1/3 cup String Beans |
| - | | 1/3 cup carrots thinly sliced inch 2 Inch lengths |
| - | | 1/4 cup onions thinly sliced |
| - | | 1/3 cup bamboo shoots cut into 2 inch lengths |
| - | | 1 celery stock |
| - | | 5 or 6 Chinese shitake mushrooms |
| - | | 1 1/2 ounces Chinese vermicelli |
| - | | 2 tablespoons soy sauce |
| - | | 1 tablespoon Sugar |
| - | | 3 tablespoons minced green onions |
| - | | 1 teaspoon minced garlic |
| - | | 1 tablespoon sesame oil |
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