Sauteed Mixed Vegetables

Name: Sauteed Mixed Vegetables (Shih chin su hui)
Cuisine: Chinese
Ingredients: 10 fresh button or grass mushrooms; 10 snow pea pods; 15 mushrooms; 10 fresh button or grass mushrooms; 2 teaspoons salt; ½ teaspoon sugar; 6 asparagus; ⅓ cup macaroni; 2 cucumbers (small); 1 carrot (small); 1 potato (large); 1 daikon radish; 2 tablespoons cold water (make paste); 2 tablespoons cold water (make paste); 2 tablespoons cornstarch (make paste); 2 tablespoons cornstarch (make paste); ½ tablespoons chicken grease; 2 cups soup stock; 5 tablespoons oil

Shih chin su hui

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 potato (large)
1 daikon radish
2 cucumbers (small)
1

Asia
Taiwan
Kiangsu
Main course

Method

After peeling and slicing the potato and carrot into flower shapes, boil them with boiling water, (put carrot in first, boil 3 minutes, then add potato and continue to boil another 2 or 3 minutes).
Trimming tip off, (do not peel) slice the cucumbers, then cook with boiling water about 1 minute, remove and soak in cold water.
Cut the radish into balls,