1 cup fresh mushrooms, sliced 1/2 cup bamboo shoots, sliced and 1 pound spinach leaves, left whole.
12 to 16 dried black mushrooms (soaked) and either 6 water chestnuts or 1 cup bamboo shoots, sliced.
1/2 pound bean sprouts, blanched 1/2 pound asparagus, cut in 1-inch sections and 1 celery stalk, cut in strips.
1/2 pound bean sprouts, blanched, with any of the following: 2 tomatoes, peeled and cubed 2 green peppers, seeded and cut in strips or 1 cup preserved cabbage, cut in 2-inch sections.
1/2 pound Chinese cabbage stems, cut in 2-inch sections, with any of the following: 6 strips of bacon, cut in 1-inch sections 1 1/2 cups fresh mushrooms, sliced 1/2 cup bamboo shoots, sliced or 6 to 8 lily buds (soaked).
1/4 pound each Chinese white turnips and carrots, cut in strips and parboiled 1/4 pound each, celery and leeks, cut in strips.
NOTE: The individual vegetables are added to the pot, according to their specific cooking times. (See details above.) Remember: the toughest vegetables are added first the most tender ones last.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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