Ingredients
20 straw mushrooms, 100 g (about 3.5 oz) rehydrated wood ear mushrooms, 250 g (about 9 oz) napa cabbage, 50 g (about 1.75 oz) each of cucumber and celery, and 30 g (about 1 oz) carrot.
Seasonings
2 teaspoons salt, 2 teaspoons rock sugar, 1 teaspoon MSG, 2 teaspoons vegetable oil.
Steps
1. Soak the wood ear mushrooms in warm water until soft, then trim and clean them, cutting into small pieces; wash the napa cabbage and slice into large pieces; wash the cucumber and carrot separately, slicing them thinly; trim and wash the celery, then cut into small dice.
2. Heat oil in a wok until hot, add the cabbage slices, cucumber, wood ear mushrooms, winter bamboo shoots, carrot, and straw mushrooms, and stir-fry briefly. Season with salt, MSG, and rock sugar, then sprinkle with chopped celery and serve immediately.