Chinese Mixed Vegetables

This recipe is from the Mastering the Art of Wok Cooking cookbook.

1 medium-sized carrot
1 stick celery
1 small onion
60g (2oz) canned bamboo shoots, drained
90g (3oz) canned young corn cobs, drained
6 dried Chinese mushrooms, soaked
12 canned champignons, drained
6 canned water chestnuts, drained
1 medium Chinese cabbage (bok choy)
2 slices fresh ginger, shredded
cooking oil

Sauce
2 tbsp water or chicken stock
2 tsp Chinese oyster sauce
1 tsp dry sherry
1 tsp sugar
1 tsp cornflour (cornstarch)
1/4 tsp salt

1) Peel and thinly slice the carrot, cutting diagonally. String the celery, if necessary, and slice similarly. Peel onion and cut into wedges from top to root. Thinly slice bamboo shoots and cut corn into halves. Drain the mushrooms and remove the stems. Cut the champignons and water chestnuts into halves. Thoroughly wash the cabbage and chop roughly.

2) Heat about 2 1/2 tbsp oil in the wok and stir fry the raw vegetables first for about 2 minutes, then add the canned vegetables and ginger and stir fry until just tender.

3) Add sauce ingredients, premixed, and bring to the boil. Simmer briefly and serve hot.